Ingredients:
1 Package(s) (15 oz) Chorizo
1/4 Cup(s) Chopped and Seeded Jalapeno Peppers
1 Cooked Rotisserie Chicken, Shredded
2 eggs, beaten
1 (15 oz) Ricotta Cheese
4 Can(s) (10 oz) Enchilada sauce
12 No-Cook Lasagna Noodles
4 Cup(s) Shredded Montery Jack Cheese
1/2 Cup(s) Minced Cilantro
2 Medium ripe Avacados
1/4 Cup(s) Sour Cream
2 Tablespoon(s) Lime Juice
1/4 Teaspoon(s) Salt |
Directions:
In a large skillet, cook chorizo and jalapenos over medium heat until meat is no longer pink; drain. Stir in chicken. In a bowl, combine eggs and ricotta.
Spread 1 cup enchilada sauce in a greased 13-in. x 9-in. x 2-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 more 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. Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face. |
