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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. —Kari Wheaton, South Beloit, Illinois
  • Total Time
    Prep: 40 min. Bake: 55 min. + standing
  • Makes
    12 servings


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


  • 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 13x9-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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 piece: 579 calories, 36g fat (16g saturated fat), 164mg cholesterol, 1307mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 42g protein.

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Average Rating:
  • katecrid47
    Aug 13, 2014

    This was good. My picky eaters ate it and liked it. Downsize is the time involved. It was my first time using chorizo but the flavor was good. The avocado lime sauce really compliments the flavor.

  • justmbeth
    Jan 2, 2012

    Love the flavors. This was an instant family hit!

  • Kellysb
    Nov 9, 2011

    Amazing, I made this recipe and feed multiple "picky" eaters and they loved it! I wouldn't change a thing about the recipe.

  • ImJstJuli
    Feb 2, 2011


  • oreotaco
    Oct 29, 2010

    What a crowd pleaser!!! Made this for our HS volleyball conference tournament hospitality room. It overshadowed the regular lasagna I made and so many tasters wanted the recipe. I made it my own and added black olives and 1/2 cup of salsa verde to each layer. I used mexican cheese on top. Don't omit the avocado cream sauce - this is the icing on the cake, so to speak. I did try this with regular hot pork suasage and didn't get the same flavor at all. Stick with the chorizo, it's the best. Great potluck and great for teenagers.

  • sylvia_moss
    Oct 25, 2010

    My husband does not like lasagna, but he absolutely loved this.

  • kmonahan
    Feb 21, 2009

    chorizo is a sausage that is featured largely in creole cooking. It can be found in the meat case along with italian sausage and bratwurst, although occasionally it is in the section with the specialty sausages along with hotdogs and breakfast sausage. Ask your grocer for occasionally it is available only frozen.

  • janetewheeler
    Feb 21, 2009

    What is chorizo?