Recipe: Appetizing Chicken Chorizo Lasagna

Chicken Chorizo Lasagna. The combination of roasted chicken and chorizo is so good, you have to serve this lasagna at your next Mexican-themed meal. Here is how you achieve that. Lastly layer dish with chicken chorizo filling at bottom of dish followed by pasta sheets.

Drain grease from pan and discard. Add a dash of oil to a non-stick frying pan, tip in the chicken mince and brown over a medium to high heat. Across Italy, there any many different ways to make Lasagna depending on the region you are from. You can have Chicken Chorizo Lasagna using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chicken Chorizo Lasagna

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

This Meat Lasagna recipe with Chorizo has a rustic feel, and is jam packed with flavor. Budget Tips for making Lasagna Make the polenta: Bring the chicken stock to a boil in a large pot. Great recipe for Chicken Chorizo Lasagna. I got this out of my Ultimate Chicken Cookbook by Kari Wheaton.

Chicken Chorizo Lasagna step by step

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.).

I was looking for something different to make with chicken. Chicken Chorizo Lasagna step by step. In a large skillet on medium heat, cook the chorizo and jalapenos until chorizo is done. In a separate bowl, mix ricotta and egg. ( I seasoned this with salt and pepper.). Chicken Lasagna in a creamy Alfredo sauce is the ultimate comfort food!