Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken chorizo lasagna. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Rao's will take your Lasagna to the next level with one of our famous sauces. Simple ingredients, great flavors to please everybody and an unforgettable taste. The combination of roasted chicken and chorizo is so good, you have to serve this lasagna at your next Mexican-themed meal.
Chicken Chorizo Lasagna is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Chicken Chorizo Lasagna is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have chicken chorizo lasagna using 9 ingredients and 7 steps. Here is how you cook that.
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
- Take 2 each eggs lightly beaten *next time I will only use one
- Get 1 each (15 oz) ricotta cheese
- Make ready 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)
Drain grease from pan and discard. Add a dash of oil to a non-stick frying pan, tip in the chicken mince and brown over a medium to high heat. Fry the chorizo and onion together until the onion has softened then add the mushroom, pepper and cooked chicken, tomato puree and chopped tomatoes, oregano and mixed herbs. Across Italy, there any many different ways to make Lasagna depending on the region you are from.
Steps to make Chicken Chorizo Lasagna:
- Preheat oven to 375°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.)
This Meat Lasagna recipe with Chorizo has a rustic feel, and is jam packed with flavor. Dot the remaining mascarpone and Taleggio on top of the lasagne and scatter over the Parmesan. This Enchilada Skillet Lasagne (or lasagnA if you're outside of the UK!) is a super simple meal, made with chicken and chorizo in a spicy tomato sauce. A Mexican twist on the classic Italian dish! Chicken Lasagna in a creamy Alfredo sauce is the ultimate comfort food!
So that’s going to wrap this up with this special food chicken chorizo lasagna recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
