Chicken Chorizo Lasagna Recipe

Ingredients

• 1 package (15 ounces) chorizo
• 1/4 cup chopped seeded jalapeno peppers
• 1 rotisserie chicken
• 2 eggs, lightly beaten
• 1 carton (15 ounces) ricotta cheese
• 4 cans (10 ounces each) enchilada sauce
• 12 no-cook lasagna noodles
• 4 cups (16 ounces) shredded Monterey Jack cheese
• 1/2 cup minced fresh cilantro
• AVOCADO CREAM SAUCE:
• 2 medium ripe avocados, peeled, pitted and halved
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1/4 teaspoon salt

Directions

• Crumble chorizo into a large skillet; add jalapenos. Cook over medium heat for 6-8 minutes or until meat is fully cooked; drain. Stir in chicken. In a bowl, combine eggs and ricotta.
• Spread 1 cup enchilada sauce in a greased 13-in. x 9-in. baking dish. Top with four noodles, a third of the ricotta mixture, half of the meat mixture, 1 cup Monterey Jack and 1 cup enchilada sauce. Repeat layers. Top with remaining noodles, ricotta mixture, enchilada sauce and Monterey Jack.
• Cover and bake at 375° for 45-50 minutes. Uncover; bake 10 minutes longer or until bubbly. Sprinkle with cilantro. Let stand 15 minutes before serving.
• Meanwhile, place sauce ingredients in a food processor; cover and process until smooth. Serve with lasagna. Yield: 12 servings.

Chicken Chorizo Lasagna published in Country Woman January/February 2007, p27