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Chicken Chorizo Lasagna
Chicken Chorizo Lasagna

Before you jump to Chicken Chorizo Lasagna recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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The first change you need to make is to pay more attention to what you buy when you go to the grocery as it is likely that you tend to pick up many of the things without thinking. As an example, if you have cereal for breakfast, do you ever look to see what the sugar and salt content is before buying? One heart-healthy option that can give you a healthy start to your day is oatmeal. By putting in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a healthy change to your diet.

Thus, it should be somewhat obvious that it’s not hard to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to chicken chorizo lasagna recipe. You can have chicken chorizo lasagna using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Chicken Chorizo Lasagna:
  1. Use 1/4 cup chopped jalapeno peppers (if you like heat keep the seeds)
  2. You need 1 cooked rotisserie chicken (2 1/2 lbs) shredded
  3. Provide 1 packages (15 oz) chorizo * I used one 10oz beef chorizo
  4. Take 2 each eggs lightly beaten *next time I will only use one
  5. Provide 1 each (15 oz) ricotta cheese
  6. Provide 4 can 10 oz each enchilada sauce * I used only 3 cans of mild enchilada sauce and it was still soupy.
  7. Take 12 no cook lasagna noodles ( I only used 9)
  8. Provide 4 cup shredded Monterey Jack Cheese * I eye balled it.
  9. Use 1/2 cup minced cilantro (for presentation)
Instructions to make Chicken Chorizo Lasagna:
  1. Preheat oven to 375°F.
  2. In a large skillet on medium heat, cook the chorizo and jalapenos until chorizo is done. Drain. Add chicken.
  3. In a separate bowl, mix ricotta and egg. ( I seasoned this with salt and pepper.)
  4. 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.
  5. Top with remaining noodles, ricotta mixture, enchilada sauce, and shredded cheese.
  6. 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).
    • 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.)

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