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Prep Time: 40 Minutes Cook Time: 55 Minutes |
Ready In: 95 Minutes Servings: 12 |
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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. 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:
1. 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.
2. 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.
3. 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.
4. Meanwhile, place sauce ingredients in a food processor; cover and process until smooth. Serve with lasagna. Yield: 12 servings.
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