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 made with chicken and chorizo in a spicy tomato sauce. This chicken lasagna tastes incredible good. The sauce is really delicious and very flavorful. You can cook Chicken Chorizo Lasagna using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chicken Chorizo Lasagna

Prepare 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.
Prepare 2 each of eggs lightly beaten *next time I will only use one.
You need 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..
It's 1/2 cup of minced cilantro (for presentation).

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. Yeaaah… I'm not sure how we got here, other than sometimes my brain says "oOoh try. Layers of lasagna noodles, chicken, peas, creamy garlic Parmesan sauce - no cans, all real, totally The funny thing about this recipe is that it's called Garlic Parmesan Chicken Lasagna BAKE, but it's.

Chicken Chorizo Lasagna instructions

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.).

The Best Mexican Chorizo Chicken Recipes on Yummly Chicken & Chorizo Sopes, Mexican Chorizo Rice, Lean Homemade Mexican Chorizo. Chamorro Chorizo or, Island Sausage as some call it steps in as the meat of choice for this interesting island twist to an old recipe. You can see more recipes like this at www.katsons.com. Our best chicken lasagna will make even the pickiest eaters at your table join the clean plate club.