Hi, I am Kate. Today, I will show you a way to prepare chicken chorizo lasagna recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chicken Chorizo Lasagna Recipe
Chicken Chorizo Lasagna is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Chicken Chorizo Lasagna is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have chicken chorizo lasagna using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chicken Chorizo Lasagna:
- Get 1/4 cup chopped jalapeno peppers (if you like heat keep the seeds)
- Take 1 cooked rotisserie chicken (2 1/2 lbs) shredded
- Prepare 1 packages (15 oz) chorizo * I used one 10oz beef chorizo
- Take 2 each eggs lightly beaten *next time I will only use one
- Make ready 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.
- Prepare 12 no cook lasagna noodles ( I only used 9)
- Take 4 cup shredded Monterey Jack Cheese * I eye balled it.
- Get 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.)
So that is going to wrap this up with this exceptional dish chicken chorizo lasagna recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
