Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, chicken chorizo lasagna. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Chicken Chorizo Lasagna is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Chicken Chorizo Lasagna is something that I’ve loved my whole life.
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. —Kari Wheaton, South Beloit, Illinois Lastly layer dish with chicken chorizo filling at bottom of dish followed by pasta sheets. On top of sheets add a layer of cheese sauce for chicken chorizo filling and another layer of pasta sheets. Top of with the rest of the cheese sauce.
To get started with this recipe, we must prepare a few ingredients. You can cook chicken chorizo lasagna using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chicken Chorizo Lasagna:
- Get chopped jalapeno peppers (if you like heat keep the seeds)
- Take cooked rotisserie chicken (2 1/2 lbs) shredded
- Take (15 oz) chorizo * I used one 10oz beef chorizo
- Get eggs lightly beaten *next time I will only use one
- Get (15 oz) ricotta cheese
- Make ready 10 oz each enchilada sauce * I used only 3 cans of mild enchilada sauce and it was still soupy.
- Take no cook lasagna noodles ( I only used 9)
- Prepare shredded Monterey Jack Cheese * I eye balled it.
- Take minced cilantro (for presentation)
Add another sheet of pasta, followed by white sauce, then the chicken sauce. Continue until everything is used up, finishing with a layer of white sauce. Directions Make the polenta: Bring the chicken stock to a boil in a large pot. Most Lasagna recipes in Australia are made with Bechamel sauce called Lasagna al Forno.
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.)
Directions Make the polenta: Bring the chicken stock to a boil in a large pot. Most Lasagna recipes in Australia are made with Bechamel sauce called Lasagna al Forno. Across Italy, there any many different ways to make Lasagna depending on the region you are from. This Meat Lasagna recipe with Chorizo has a rustic feel, and is jam packed with flavor. Chicken Lasagna in a creamy Alfredo sauce is the ultimate comfort food!
So that’s going to wrap this up with this exceptional food chicken chorizo lasagna recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
