Chicken Chorizo Lasagna

• 1/4 cup chopped jalapeno peppers (if you like heat keep the seeds)
• 1 cooked rotisserie chicken (2 1/2 lbs) shredded
• 1 packages (15 oz) chorizo * I used one 10oz beef chorizo
• 2 each eggs lightly beaten *next time I will only use one
• 1 each (15 oz) ricotta cheese
• 4 can 10 oz each enchilada sauce * I used only 3 cans of mild enchilada sauce and it was still soupy.
• 12 no cook lasagna noodles ( I only used 9)
• 4 cup shredded Monterey Jack Cheese * I eye balled it.
• 1/2 cup minced cilantro (for presentation)

1. Preheat oven to 375F.
2. In a large skillet on medium heat, cook the chorizo and jalapenos until chorizo is done.
3. Drain.
4. Add chicken.
5. In a separate bowl, mix ricotta and egg.
6. ( I seasoned this with salt and pepper.)
7. Take a greased 13 x 9 in baking dish and spread 1 cup enchilada sauce on the bottom.
8. Place your noodles on top.
9. Then 1/3 of your ricotta mixture.
10. And 1/2 of the chicken mixture.
11. Then the shredded cheese.
12. And finally enchilada sauce.
13. (I did not use a whole can here).
14. Repeat layers.
15. Top with remaining noodles, ricotta mixture, enchilada sauce, and shredded cheese.
16. Baked covered for 45 - 50 minutes.
17. Then bake uncovered for 10 minutes.
18. Sprinkle with Cilantro and let it stand for 15 minutes before serving.
19. ( I did not do the Cilantro here because I made pico de gallo).
20. * 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.
21. ( I did not make this but had sour cream, Guacamole, and pico de gallo.
22. The lasagna needs a touch of freshness to give it a lift.)

jalapeno peppers, chicken, beef chorizo, eggs, ricotta cheese, enchilada sauce, lasagna noodles, shredded monterey jack cheese, cilantro

Taken from cookpad.com/us/recipes/349745-chicken-chorizo-lasagna (may not work)