Recipe: Yummy 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. In a bowl, combine eggs and ricotta.

Once you get a taste of this you will never want another type of lasagna! All you need: cabbage, cheese, chorizo, cauliflower rice. Make the polenta: Bring the chicken stock to a boil in a large pot. You can cook Chicken Chorizo Lasagna using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chicken Chorizo Lasagna

1. It's 1/4 cup of chopped jalapeno peppers (if you like heat keep the seeds).
2. You need 1 of cooked rotisserie chicken (2 1/2 lbs) shredded.
3. It's 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. It's 1 each of (15 oz) ricotta cheese.
6. Prepare 4 can of 10 oz each enchilada sauce * I used only 3 cans of mild enchilada sauce and it was still soupy..
7. You need 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. Prepare 1/2 cup of minced cilantro (for presentation).

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. Yeaaah… I'm not sure how we got here, other than sometimes my brain says "oOoh try. Contest-Winning Chicken Lasagna. "A friend served this to us one night and I just had to try it at home," recalls Janelle Rutrough of Callaway, Virginia. "It's quick, easy and so delicious! Our best chicken lasagna will make even the pickiest eaters at your table join the clean plate club.

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.).

Learn how to make chicken lasagna for dinner tonight or prepare in advance for your potluck next. 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 while baking. 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. Chicken Lasagna Recipe in Urdu & English available at Sooperchef.pk.

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