Easiest Way to Prepare Perfect 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. The avocado lime cream adds a bit of coolness to offset the recipe's heat. —Kari Wheaton, South Beloit, Illinois Lastly layer dish with chicken chorizo filling at bottom of dish followed by pasta sheets. On top of sheets add a layer of cheese sauce for chicken chorizo filling and another layer of pasta sheets.

Spread a thin layer of chicken sauce in the bottom of the dish, then add a sheet of lasagne, then more chicken sauce. Add another sheet of pasta, followed by white sauce, then the chicken sauce. This Meat Lasagna recipe with Chorizo has a rustic feel, and is jam packed with flavor. You can cook Chicken Chorizo Lasagna using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken Chorizo Lasagna

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

This Lasagne recipe can be expensive due to the ingredients. Here are some money saving tips. I bought my Chorizo at Aldi, and it was delicious. If you can't find Chorizo, then any smoked spicy sausage will work.

Chicken Chorizo Lasagna instructions

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.).

Great recipe for Chicken Chorizo Lasagna. I got this out of my Ultimate Chicken Cookbook by Kari Wheaton. I was looking for something different to make with chicken. This Enchilada Skillet Lasagne (or lasagnA if you're outside of the UK!) is a super simple meal, made with chicken and chorizo in a spicy tomato sauce. A Mexican twist on the classic Italian dish!

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