Step-by-Step Guide to Prepare Speedy Chicken Chorizo Lasagna

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chicken chorizo lasagna. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chicken Chorizo Lasagna is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Chicken Chorizo Lasagna is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have chicken chorizo lasagna using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Chorizo Lasagna:

1. Make ready 1/4 cup chopped jalapeno peppers (if you like heat keep the seeds)
2. Make ready 1 cooked rotisserie chicken (2 1/2 lbs) shredded
3. Get 1 packages (15 oz) chorizo * I used one 10oz beef chorizo
4. Make ready 2 each eggs lightly beaten *next time I will only use one
5. Make ready 1 each (15 oz) ricotta cheese
6. Make ready 4 can 10 oz each enchilada sauce * I used only 3 cans of mild enchilada sauce and it was still soupy.
7. Get 12 no cook lasagna noodles ( I only used 9)
8. Make ready 4 cup shredded Monterey Jack Cheese * I eye balled it.
9. Make ready 1/2 cup minced cilantro (for presentation)

Instructions to make Chicken Chorizo Lasagna:

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.)

So that is going to wrap this up for this exceptional food chicken chorizo lasagna recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!