How to Prepare Appetizing Chicken Chorizo Lasagna

Without fail making ultimate Chicken Chorizo Lasagna easy, tasty, practical.

Good Evening every body, at this time you get present recipe Chicken Chorizo Lasagna with 9 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 7 stages of easy cooking Chicken Chorizo Lasagna.

Ingredients for Chicken Chorizo Lasagna

1. Prepare : chopped jalapeno peppers (if you like heat keep the seeds).

2. Prepare : cooked rotisserie chicken (2 1/2 lbs) shredded.

3. Needed : (15 oz) chorizo * I used one 10oz beef chorizo.

4. Needed : eggs lightly beaten *next time I will only use one.

5. Prepare : (15 oz) ricotta cheese.

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

7. Needed : no cook lasagna noodles ( I only used 9).

8. Prepare : shredded Monterey Jack Cheese * I eye balled it..

9. Prepare : minced cilantro (for presentation).

If all ingredients Chicken Chorizo Lasagna it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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.).

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