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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 Green Living In The Kitchen Will Save You Money.

Until fairly recently any person who portrayed concern about the destruction of the environment raised skeptical eyebrows. That has completely changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the industry experts, to clean up the surroundings we are all going to have to make some improvements. Each and every family must start creating changes that are environmentally friendly and they have to do this soon. The kitchen is a good place to begin saving energy by going a lot more green.

A massive amount of electricity is actually consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. You can save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is definitely clean, which means that the motor needs to work less frequently, will also save electricity.

As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. Green living just isn’t that tough. A lot of it really is merely using common sense.

We hope you got benefit from reading it, now let’s go back to chicken chorizo lasagna recipe. To cook chicken chorizo lasagna you only need 9 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Chicken Chorizo Lasagna:
  1. Use 1/4 cup chopped jalapeno peppers (if you like heat keep the seeds)
  2. Prepare 1 cooked rotisserie chicken (2 1/2 lbs) shredded
  3. Prepare 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. Prepare 1 each (15 oz) ricotta cheese
  6. Prepare 4 can 10 oz each enchilada sauce * I used only 3 cans of mild enchilada sauce and it was still soupy.
  7. Use 12 no cook lasagna noodles ( I only used 9)
  8. Take 4 cup shredded Monterey Jack Cheese * I eye balled it.
  9. You need 1/2 cup minced cilantro (for presentation)
Steps 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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