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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.

12 ServingsPrep: 40 min. Bake: 55 min. + standing

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 California 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. Shred
chicken; add to skillet. 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.

2 of 2

Chicken Chorizo Lasagna (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 piece) equals 704 calories, 44 g fat (18 g saturated fat), 196 mg cholesterol, 1,338 mg sodium, 20 g carbohydrate, 3 g fiber, 54 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.