Step-by-Step Guide to Prepare Super Quick Homemade Chicken Chorizo Lasagna

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken chorizo lasagna. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chicken Chorizo Lasagna is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Chicken Chorizo Lasagna is something that I have loved my entire life.

To get started with this particular recipe, we have to 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. Prepare 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. Get 1 each (15 oz) ricotta cheese
6. Prepare 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. Take 4 cup shredded Monterey Jack Cheese * I eye balled it.
9. Prepare 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’s going to wrap this up with this special food chicken chorizo lasagna recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!