Chicken Chorizo Lasagna
Chicken Chorizo Lasagna

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Chicken Chorizo Lasagna is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Chicken Chorizo Lasagna is something which I have loved my whole life.

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

Composition needed to make Chicken Chorizo Lasagna:

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

Directions 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).
    • 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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