How to Make Delicious Chicken Chorizo Lasagna

Chicken Chorizo Lasagna. Cheesy, Latin-inspired lasagna, built from layered tortillas, chorizo-spiked beans and corn. For example, use ground beef in place of chicken, or opt for tomatillo salsa instead of the tomato-based. This Enchilada Skillet Lasagna is a super simple lasagna alternative.

This chicken lasagna tastes incredible good. The sauce is really delicious and very flavorful. The Parmesan on top gets such a wonderful taste and color. You can cook Chicken Chorizo Lasagna using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chicken Chorizo Lasagna

1. Prepare 1/4 cup of chopped jalapeno peppers (if you like heat keep the seeds).
2. It's 1 of cooked rotisserie chicken (2 1/2 lbs) shredded.
3. You need 1 packages of (15 oz) chorizo * I used one 10oz beef chorizo.
4. You need 2 each of eggs lightly beaten *next time I will only use one.
5. Prepare 1 each of (15 oz) ricotta cheese.
6. It's 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).

So good that my family requests it at least once a. Make the polenta: Bring the chicken stock to a boil in a large pot. From tried and tested creamy chicken lasagne recipes to the ever-popular chicken and chorizo lasagne - change up your weekly dinner routine with one of these chicken lasagnas. 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

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.).

Spread about ⅓ of the marinara sauce over the bottom of a casserole dish. Your family will love the chicken and mushrooms in this makeover recipe of traditional lasagna. Also known as Taco Lasagna or Mexican Casserole, this dish is layered with corn tortillas, ground beef, green chiles, beans, salsa, and cheese. A huge hit with a crowd! Feel free to make the lasagna with ground chicken or turkey, or replace the chicken with ground beef.