Chicken Chorizo Lasagna
Country Woman
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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.
SERVINGS: 12
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 40 min. Bake: 55 min. + standing
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 more 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.