Chicken Chorizo Lasagna Recipe

Ingredients

1 pkg. (15 oz) chorizo
1/4 cup jalapenos.chopped and seeded
1 rotisserie chicken, shredded
1 eggs, slightly beaten
1 carton (15 oz) ricotta cheese
4 cans (10 oz. each) enchiladas sauce
12 non-cook lasagna noodles
4 cups (16 oz) shredded Monterey Jack cheese
1/2 cup minced fresh cilantro

Preparation

Step 1

Crumble chorizo into a large skillet;add jalapenos. Cook over medium for 6-8 minutes or until meat is fully cooked; drain. Stir in chicken.

In a bowl, combine the eggs and ricotta.

Spread 1 cup enchilada sauce in a grease 9x143 baking dish. Top with four noodles, a third of the ricotta mixture, half of the meat mixture, 1 cup Monterey Jack cheese and 1 cup enchiladas sauce. repeat layers. Top with the remaining noodles, ricotta mixture, enchilada sauce and Monterey Jack.

Cover and bake at 375 degrees for 45-50 minutes. Uncover; bake 10 minutes longer or until bubbly. Sprinkle with cilantro. Let stand 15 minutes before serving.