How to make it

  • In a large skillet, cook chorizo and jalapenos over medium heat until meat is no longer pink; drain.
  • Stir in chicken.
  • In a bowl, combine eggs and ricotta.
  • Spread 1 cup enchilada sauce in a greased 13-in. x 9-in. baking dish.
  • Top with four noodles, a third of the ricotta mixture, half of the meat mixture, 1 cup Monterey Jack and 1 cup enchilada sauce.
  • Repeat layers.
  • Top with remaining noodles, ricotta mixture, enchilada sauce and Monterey Jack.
  • Cover and bake at 375° for 45-50 minutes.
  • Uncover; bake 10 minutes longer or until bubbly.
  • Sprinkle with cilantro.
  • Let stand 15 minutes before serving.
  • Meanwhile, place sauce ingredients in a food processor; cover and process until smooth.
  • Serve with lasagna.
  • Yield: 12 servings.

Reviews & Comments 3

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  • njspanteach 4 years ago
    trying this with potatoes instead of noodles to do gluten-free. wish me luck.
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    " It was excellent "
    goblue434 ate it and said...
    This Sounds Perfect. This Will Be A Favorite Around Here. Ya Got A 5 From Me Too And Thnx For Sharing.
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    " It was excellent "
    chefmeow ate it and said...
    Yum. Midge, I am loving these recipes you have posetd the past few days, greatness. This one is no exception. You have my 5.
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