Recipe: Delicious Chicken Chorizo Lasagna

Chicken Chorizo Lasagna.

You can have Chicken Chorizo Lasagna using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken Chorizo Lasagna

1. Prepare of chopped jalapeno peppers (if you like heat keep the seeds).
2. It's of cooked rotisserie chicken (2 1/2 lbs) shredded.
3. You need of (15 oz) chorizo * I used one 10oz beef chorizo.
4. Prepare of eggs lightly beaten *next time I will only use one.
5. It's of (15 oz) ricotta cheese.
6. It's of 10 oz each enchilada sauce * I used only 3 cans of mild enchilada sauce and it was still soupy..
7. It's of no cook lasagna noodles ( I only used 9).
8. Prepare of shredded Monterey Jack Cheese * I eye balled it..
9. You need of minced cilantro (for presentation).

Chicken Chorizo Lasagna instructions

1. Preheat oven to 375°F..
2. In a large skillet on medium heat, cook the chorizo and jalapenos until chorizo is done. Drain. Add chicken..
3. In a separate bowl, mix ricotta and egg. ( I seasoned this with salt and pepper.).
4. 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..
5. Top with remaining noodles, ricotta mixture, enchilada sauce, and shredded cheese..
6. 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)..
7. * 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.).