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Before you jump to Chicken Chorizo Lasagna recipe, you may want to read this short interesting healthy tips about Goodies that give You Vitality.
We are all aware that having healthy foods can help us really feel better inside our bodies. Increasing our consumption of well balanced meals while reducing the intake of unhealthy ones contributes to a more healthy feeling. A salad helps us feel a lot better than a piece of pizza (physically in any case). This is often a problem, nevertheless, with regards to eating between goodies. Finding snack foods that help us feel better and increase our levels of energy often involves lots of shopping and meticulous reading of labels. Why not try some of the following nutritious snacks the next time you need some extra energy?
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A large selection of quick health snacks is easily accessible. Determining to live a healthy life style can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to chicken chorizo lasagna recipe. You can have chicken chorizo lasagna using 9 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make Chicken Chorizo Lasagna:
- You need 1/4 cup chopped jalapeno peppers (if you like heat keep the seeds)
- Take 1 cooked rotisserie chicken (2 1/2 lbs) shredded
- Prepare 1 packages (15 oz) chorizo * I used one 10oz beef chorizo
- Prepare 2 each eggs lightly beaten *next time I will only use one
- Take 1 each (15 oz) ricotta cheese
- Take 4 can 10 oz each enchilada sauce * I used only 3 cans of mild enchilada sauce and it was still soupy.
- Use 12 no cook lasagna noodles ( I only used 9)
- You need 4 cup shredded Monterey Jack Cheese * I eye balled it.
- Take 1/2 cup minced cilantro (for presentation)
Instructions to make Chicken Chorizo Lasagna:
- 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).
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- 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.)
In a large skillet, cook chorizo and jalapenos over medium heat until meat is no longer pink; drain. In a bowl, combine eggs and ricotta. Add in the onion and cook for a further couple of minutes. Add in the chorizo and cook for a minute, then add the garlic, cumin, cinnamon, ground coriander and a pinch of salt and pepper. In the same pan add the onion, celery and pepper and cooked until the onions and celery are soft.
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