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Chicken Chorizo Lasagna

Total Time

Prep: 40 min. Bake: 55 min. + standing

Makes

12 servings

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

Ingredients

  • 1 package (15 ounces) chorizo
  • 1/4 cup chopped seeded jalapeno peppers
  • 1 rotisserie chicken
  • 2 large eggs, lightly beaten
  • 1 carton (15 ounces) ricotta cheese
  • 4 cans (10 ounces each) enchilada sauce
  • 12 no-cook lasagna noodles
  • 4 cups 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

  1. Crumble chorizo into a large skillet; add jalapenos. Cook over medium heat for 6-8 minutes or until meat is fully cooked; drain. Shred chicken; add to skillet. In a bowl, combine eggs and ricotta.
  2. Spread 1 cup enchilada sauce in a greased 13x9-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.
  3. 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.
  4. Meanwhile, place sauce ingredients in a food processor; cover and process until smooth. Serve with lasagna.

Nutrition Facts

1 piece: 579 calories, 36g fat (16g saturated fat), 164mg cholesterol, 1307mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 42g protein.

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