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The ingredients needed to prepare Chicken Chorizo Lasagna:
- Prepare 1/4 cup chopped jalapeno peppers (if you like heat keep the seeds)
- Use 1 cooked rotisserie chicken (2 1/2 lbs) shredded
- You need 1 packages (15 oz) chorizo * I used one 10oz beef chorizo
- Use 2 each eggs lightly beaten *next time I will only use one
- Get 1 each (15 oz) ricotta cheese
- Prepare 4 can 10 oz each enchilada sauce * I used only 3 cans of mild enchilada sauce and it was still soupy.
- Get 12 no cook lasagna noodles ( I only used 9)
- Use 4 cup shredded Monterey Jack Cheese * I eye balled it.
- Take 1/2 cup minced cilantro (for presentation)
Instructions to make Chicken Chorizo Lasagna:
- Preheat oven to 375°F.
- In a large skillet on medium heat, cook the chorizo and jalapenos until chorizo is done. Drain. Add chicken.
- In a separate bowl, mix ricotta and egg. ( I seasoned this with salt and pepper.)
- Take a greased 13 x 9 in baking dish and spread 1 cup enchilada sauce on the bottom. Place your noodles on top. Then 1/3 of your ricotta mixture. And 1/2 of the chicken mixture. Then the shredded cheese. And finally enchilada sauce. (I did not use a whole can here). Repeat layers.
- Top with remaining noodles, ricotta mixture, enchilada sauce, and shredded cheese.
- Baked covered for 45 - 50 minutes. Then bake uncovered for 10 minutes. Sprinkle with Cilantro and let it stand for 15 minutes before serving. ( I did not do the Cilantro here because I made pico de gallo).
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- The original recipe also added a recipe for avacado cream sauce which includes 2 medium avacados (peeled, pitted and halved), 1/4 cup sour cream, 2 tablespoons lime juice, 1/4 tsp salt all blended together until smooth. ( I did not make this but had sour cream, Guacamole, and pico de gallo. The lasagna needs a touch of freshness to give it a lift.)
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