Recipe
Chicken Chorizo Lasagna Recipe
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Midgelet / All my dishes 8 months, 3 weeks ago
contest winning Taste of Home - doesn't it look super!!
Prep:40m Cook:50m Servings:12
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 Midgelet |
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Fans
Ingredients
- 1 package (15 ounces) chorizo
- 1/4 cup chopped seeded jalapeno peppers
- 1 cooked rotisserie chicken (2-1/2 pounds), shredded
- 2 eggs, lightly beaten
- 1 carton (15 ounces) ricotta cheese
- 4 cans (10 ounces each) enchilada sauce
- 12 no-cook lasagna noodles
- 4 cups (16 ounces) shredded Monterey Jack cheese
- 1/2 cup minced fresh cilantro
- AVOCADO CREAM SAUCE:
- 2 medium ripe avocados, peeled, pitted and halved
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1/4 teaspoon salt
Directions
- 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.
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chefmeow 8 months, 3 weeks ago 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.
goblue434 8 months, 3 weeks ago said:
This Sounds Perfect. This Will Be A Favorite Around Here. Ya Got A 5 From Me Too And Thnx For Sharing.
Steff.