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.
- 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
| Amount Per 1 Serving | |||
| Calories | 218.47 Kcal (915 kJ) | ||
| Calories from fat | 164.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.24g | 28% | |
|---|---|---|---|
| Cholesterol | 69.42mg | 23% | |
| Sodium | 211.39mg | 9% | |
| Potassium | 276.99mg | 6% | |
| Total Carbs | 5.37g | 2% | |
| Sugars | 0.82g | 3% | |
| Dietary Fiber | 2.52g | 10% | |
| Protein | 9.74g | 19% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 164.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 190.57 Kcal (798 kJ) | ||
| Calories from fat | 143.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.91g | 28% | |
|---|---|---|---|
| Cholesterol | 60.56mg | 23% | |
| Sodium | 184.39mg | 9% | |
| Potassium | 241.62mg | 6% | |
| Total Carbs | 4.68g | 2% | |
| Sugars | 0.72g | 3% | |
| Dietary Fiber | 2.19g | 10% | |
| Protein | 8.49g | 19% | |
| Vitamin C | 6.2mg | 12% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 143.6mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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