Spray a 15x12-inch sheet of foil and a 13x9-inch (3-quart) glass baking dish with nonstick cooking spray so the lasagna releases easily later. In a large bowl, combine the diced tomatoes, Old El Pasoᵀᴹ chopped green chiles and Old El Pasoᵀᴹ taco sauce; mix well until evenly blended. Stir in the cubed cooked chicken until it is well coated with the tomato and taco sauce mixture. In a separate medium bowl, combine the Old El Pasoᵀᴹ refried beans and sour cream; mix well until smooth and creamy.

Spread about 1 cup of the chicken mixture evenly in the bottom of the sprayed baking dish to create a thin base layer. Top with 4 uncooked lasagna noodles, breaking the noodles to fit if necessary so the bottom is fully covered. Spread with half of the refried bean and sour cream mixture, then spoon and spread 1 1/2 cups of the chicken mixture over the beans. Sprinkle evenly with 1 cup of the shredded Colby-Monterey Jack cheese, then add half of the chopped green onions and half of the sliced ripe olives over the cheese.

Create the next layers by arranging 4 more uncooked lasagna noodles over the first layer. Spread on the remaining refried bean and sour cream mixture, then top with 1 1/2 cups of the chicken mixture. Sprinkle with 1 cup shredded Colby-Monterey Jack cheese. Add the remaining 4 uncooked lasagna noodles on top, then spread the rest of the chicken mixture evenly over them. Finish with the remaining chopped green onions, sliced ripe olives and remaining shredded cheese, making sure the top noodles are completely covered with sauce and cheese so they cook properly. Cover the dish tightly with the sprayed foil, sprayed side down to prevent sticking. Refrigerate at least 8 hours or overnight so the uncooked lasagna noodles soften and absorb the flavors.

Heat oven to 350ºF. Place the covered lasagna in the oven and bake for 50 minutes. Carefully remove the foil, then bake an additional 18 to 22 minutes or until the lasagna is bubbly and thoroughly heated all the way through. Let stand 10 minutes before serving so it sets and slices cleanly. Sprinkle with chopped fresh cilantro for a fresh finish. If desired, garnish each serving with an extra dollop of sour cream, additional chopped tomato and shredded lettuce, and serve with extra Old El Pasoᵀᴹ taco sauce on the side if you like more sauce.