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. Cheesy, Latin-inspired lasagna, built from layered tortillas, chorizo-spiked beans and corn.

This Enchilada Skillet Lasagna is a super simple lasagna alternative. This Enchilada Skillet Lasagna is made with chicken and chorizo in a spicy tomato sauce. This chicken lasagna tastes incredible good. You can cook Chicken Chorizo Lasagna using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chicken Chorizo Lasagna

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

The sauce is really delicious and very flavorful. The Parmesan on top gets such a wonderful taste and color. Make the polenta: Bring the chicken stock to a boil in a large pot. Two chicken breasts- finely chopped, chorizo-sliced, large white onion-finely chopped, garlic clove, four baby cougettes-finely sliced, red and yellow pepper- finely chopped, oxo cube, tin of chopped tomatoes, teaspoon of dried basil, squeeze of ketchup, lasagne pasta sheets, butter.

Chicken Chorizo Lasagna step by step

Preheat oven to 375°F..
In a large skillet on medium heat, cook the chorizo and jalapenos until chorizo is done. Drain. Add chicken..
In a separate bowl, mix ricotta and egg. ( I seasoned this with salt and pepper.).
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..
Top with remaining noodles, ricotta mixture, enchilada sauce, and shredded cheese..
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)..
* 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.).

Yeaaah… I'm not sure how we got here, other than sometimes my brain says "oOoh try. Feel free to make the lasagna with ground chicken or turkey, or replace the chicken with ground beef. Zucchini is another possibility for the noodles. Use a combination of eggplant and zucchini (sliced. The Best Mexican Chorizo Chicken Recipes on Yummly