Chicken Chorizo Lasagna

Name: How to cook Chicken Chorizo Lasagna - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

Angela

Chicken Chorizo Lasagna

I got this out of my Ultimate Chicken Cookbook by Kari Wheaton. I was looking for something different to make with chicken. And this was delicious. However, there were things that I changed and will change in the future.

Ingredient

Food ration :

12 servings

Cooking time :

1 hour 30 mins

1/4 cup

chopped jalapeno peppers (if you like heat keep the seeds)

cooked rotisserie chicken (2 1/2 lbs) shredded

1 packages

(15 oz) chorizo * I used one 10oz beef chorizo

2 each

eggs lightly beaten *next time I will only use one

1 each

(15 oz) ricotta cheese

4 can

10 oz each enchilada sauce * I used only 3 cans of mild enchilada sauce and it was still soupy.

no cook lasagna noodles ( I only used 9)

4 cup

shredded Monterey Jack Cheese * I eye balled it.

1/2 cup

minced cilantro (for presentation)

Cooking instructions

* Step 1

Preheat oven to 375°F.

* Step 2

In a large skillet on medium heat, cook the chorizo and jalapenos until chorizo is done. Drain. Add chicken.

* Step 3

In a separate bowl, mix ricotta and egg. ( I seasoned this with salt and pepper.)

* Step 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.

* Step 5

Top with remaining noodles, ricotta mixture, enchilada sauce, and shredded cheese.

* Step 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).

* Step 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.)

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