Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chicken chorizo lasagna. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Fill Your Cart With Color today! 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.
Chicken Chorizo Lasagna is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Chicken Chorizo Lasagna is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have chicken chorizo lasagna using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chicken Chorizo Lasagna:
- Prepare 1/4 cup chopped jalapeno peppers (if you like heat keep the seeds)
- Prepare 1 cooked rotisserie chicken (2 1/2 lbs) shredded
- Make ready 1 packages (15 oz) chorizo * I used one 10oz beef chorizo
- Make ready 2 each eggs lightly beaten *next time I will only use one
- Prepare 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.
- Prepare 12 no cook lasagna noodles ( I only used 9)
- Take 4 cup shredded Monterey Jack Cheese * I eye balled it.
- Take 1/2 cup 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. In a large skillet on medium heat, cook the chorizo and jalapenos until chorizo is done. In the same pan add the onion, celery and pepper and cooked until the onions and celery are soft.
Instructions to make Chicken Chorizo Lasagna:
- Preheat oven to 375Ā°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 on medium heat, cook the chorizo and jalapenos until chorizo is done. In the same pan add the onion, celery and pepper and cooked until the onions and celery are soft. Then add the chorizo, mushrooms, garlic, smoked paprika, crushed chillies, oregano and thyme, give a good stir and fry for another few minutes. Add a splash of balsamic vinegar and red wine and simmer until the red wine has reduced a little. Serve this delicious chicken and chorizo ragu over rice or pasta as an easy midweek dinner for the family.
So that’s going to wrap it up with this special food chicken chorizo lasagna recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
