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Chicken Chorizo Lasagna Recipe
To cook Chicken Chorizo Lasagna you only need 9 ingredients and 7 steps. Here is how you do it.
Ingredients of Chicken Chorizo Lasagna :
You need to prepare chopped jalapeno peppers (if you like heat keep the seeds).
Use cooked rotisserie chicken (2 1/2 lbs) shredded.
You need (15 oz) chorizo * I used one 10oz beef chorizo.
You need to prepare eggs lightly beaten *next time I will only use one.
Use (15 oz) ricotta cheese.
You need to prepare 10 oz each enchilada sauce * I used only 3 cans of mild enchilada sauce and it was still soupy..
You need no cook lasagna noodles ( I only used 9).
You need to prepare shredded Monterey Jack Cheese * I eye balled it..
Provide minced cilantro (for presentation).
Short Tips:
- If you are cooking from a recipe, the most effective tip we can provide you with is to read through the whole thing all the way through before you start to cook. Not only will this help you gain a better understanding of what the final dish should look and taste like, you’ll even be ready to ascertain that cooking tools you need, as well as catch important instructions.
Chicken Chorizo Lasagna step by step :
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)..
* 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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