Recipe of Any-night-of-the-week Chicken Chorizo Lasagna

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The ingredients needed to make Chicken Chorizo Lasagna:

1. Get 1/4 cup chopped jalapeno peppers (if you like heat keep the seeds)
2. Make ready 1 cooked rotisserie chicken (2 1/2 lbs) shredded
3. Take 1 packages (15 oz) chorizo * I used one 10oz beef chorizo
4. Take 2 each eggs lightly beaten *next time I will only use one
5. Make ready 1 each (15 oz) ricotta cheese
6. Get 4 can 10 oz each enchilada sauce * I used only 3 cans of mild enchilada sauce and it was still soupy.
7. Make ready 12 no cook lasagna noodles ( I only used 9)
8. Make ready 4 cup shredded Monterey Jack Cheese * I eye balled it.
9. Take 1/2 cup minced cilantro (for presentation)

Steps to make Chicken Chorizo Lasagna:

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.)

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