Chicken Chorizo Lasagna

• 1 package (15 ounces) chorizo
• 1/4 cup chopped seeded jalapeno peppers
• 1 rotisserie chicken
• 2 large eggs, lightly beaten
• 1 carton (15 ounces) ricotta cheese
• 4 cans (10 ounces each) enchilada sauce
• 12 no-cook lasagna noodles
• 4 cups shredded Monterey Jack cheese
• 1/2 cup minced fresh cilantro
• 2 medium ripe avocados, peeled, pitted and halved
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1/4 teaspoon salt

1. Crumble chorizo into a large skillet; add jalapenos. Cook over medium heat for 6-8 minutes or until meat is fully cooked; drain. Shred chicken; add to skillet. In a bowl, combine eggs and ricotta.
2. Spread 1 cup enchilada sauce in a greased 13x9-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.
3. Cover and bake at 375u0b0 for 45-50 minutes. Uncover; bake 10 minutes longer or until bubbly. Sprinkle with cilantro. Let stand 15 minutes before serving.
4. Meanwhile, place sauce ingredients in a food processor; cover and process until smooth. Serve with lasagna.

chorizo, peppers, rotisserie chicken, eggs, ricotta cheese, enchilada sauce, noodles, shredded monterey jack cheese, fresh cilantro, avocados, sour cream, lime juice, salt

Taken from www.tasteofhome.com/recipes/chicken-chorizo-lasagna/ (may not work)