Chicken Chorizo Lasagna Recipes

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CHICKEN CHORIZO LASAGNA



Chicken Chorizo Lasagna image

The combination of roasted chicken and chorizo is so good, you have to serve this lasagna at your next Mexican-themed meal. The avocado lime cream adds a bit of coolness to offset the recipe's heat. -Kari Wheaton, South Beloit, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 14

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
AVOCADO CREAM SAUCE:
2 medium ripe avocados, peeled, pitted and halved
1/4 cup sour cream
2 tablespoons lime juice
1/4 teaspoon salt

Steps:

  • 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. , 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., Cover and bake at 375° for 45-50 minutes. Uncover; bake 10 minutes longer 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.

Nutrition Facts : Calories 579 calories, Fat 36g fat (16g saturated fat), Cholesterol 164mg cholesterol, Sodium 1307mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 42g protein.

CHICKEN AND CHORIZO LASAGNE



Chicken and Chorizo Lasagne image

An old classic with a twist

Provided by Trevor Crossman

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Pre heat oven to 200 degrees. Fry off onion till soft and add crushed garlic. When soft add chicken breasts and season. Cook chicken for a few minutes then add crushed oxo cube. Stir in and add chorizo. Fry off for a few minutes
  • Add the chopped peppers and courgettes, basil and tin tomatoes and squeeze of ketchup. Using the tomatoes can add a dash of water. Leave to simmer whilst making cheeses sauce
  • Make a roux using the butter and flour and gradually add the milk over heat. Then add cheese (keeping a little of the cheddar cheese aside for topping) till sauce is slightly thickened.
  • Lastly layer dish with chicken chorizo filling at bottom of dish followed by pasta sheets. On top of sheets add a layer of cheese sauce for chicken chorizo filling and another layer of pasta sheets. Top of with the rest of the cheese sauce. Cook for 10 minutes, remove top with remaining grated cheese and cook for further 10 minutes.

CHORIZO AND POLENTA LASAGNA



Chorizo and Polenta Lasagna image

Provided by Guy Fieri

Time 2h

Yield 6 servings

Number Of Ingredients 22

1 quart low-sodium chicken stock
1 1/4 cups quick-cooking polenta
Kosher salt
2 tablespoons unsalted butter, melted
1 tablespoon extra-virgin olive oil
1 small onion, diced
1 pound ground pork
2 tablespoons paprika
1 tablespoon granulated garlic
1 tablespoon onion powder
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly cracked pepper
2 tablespoons red wine vinegar
4 cloves garlic, minced
1 14-ounce can diced fire-roasted tomatoes
1 bunch Swiss chard
1 tablespoon extra-virgin olive oil, plus more for the pan
1 clove garlic, minced
Kosher salt and freshly cracked pepper
1/2 cup grated fontina cheese
1/2 cup grated mozzarella cheese

Steps:

  • Make the polenta: Bring the chicken stock to a boil in a large pot. Add the polenta and whisk until fully incorporated, 3 to 4 minutes. Sprinkle with 1/2 teaspoon salt; cover and cook over medium heat, 5 to 6 minutes. Finish by folding in the melted butter. Keep warm.
  • Make the chorizo sauce: Coat a large saute pan with the olive oil and set over medium-high heat. Add the onion and cook, stirring, until almost translucent, about 10 minutes. Add the ground pork and brown 4 to 5 minutes, breaking it up with a wooden spoon. Add the paprika, granulated garlic, onion powder, chili powder and cumin and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 1 more minute to toast the spices, then add the vinegar, minced garlic and tomatoes. Simmer until the sauce is thickened and reduced, about 15 minutes. Taste and season once more with salt and pepper. Keep warm.
  • Make the lasagna: Wash, drain and finely slice the chard. Heat the olive oil and garlic in a large skillet over medium-high heat; add the chard and saute 3 to 4 minutes. Season with salt and pepper. Drain in a colander and squeeze out any excess moisture.
  • Preheat the oven to 350 degrees F. Lightly oil a 9-inch-oval or 8-inch-square flameproof baking dish. Pour half of the polenta in the dish and spread out evenly. Top with half of the chorizo sauce and all of the chard. Sprinkle with half of each cheese. Top evenly with the remaining polenta, then the remaining chorizo sauce and finally the remaining cheese. Cover with aluminum foil, place the dish on a sheet tray and bake 30 minutes. Turn on the broiler. Remove the foil and broil until the cheese is golden and bubbly, about 3 more minutes. Let sit for 25 minutes before serving.

WEEKNIGHT MEXICAN CHICKEN LASAGNA



Weeknight Mexican Chicken Lasagna image

A fabulously easy and delicious take on a favorite - this lasagna is full of Mexican flavors and uses layers of corn tortillas in place of noodles. Easy to adapt and personalize - try adding sauteed veggies, Spanish rice, diced jalapeno, or even switching out the red salsa for green!

Provided by SunnyDaysNora

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 12

Number Of Ingredients 7

cooking spray
4 cups salsa roja, divided
12 corn tortillas, divided
1 ½ cups refried beans
1 ½ cups corn kernels
3 cups chopped grilled boneless, skinless chicken thighs
2 ½ cups shredded Mexican-style cheese blend, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 baking dish with cooking spray.
  • Spread 1/2 cup of salsa on the bottom of the prepared baking dish and cover with a layer of corn tortillas. Tear tortillas to fit any empty spaces and cover entire bottom of pan.
  • Spread tortillas with 1/2 of the refried beans. Top beans with corn kernels, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Cover tortilla layer with remaining refried beans, chicken, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Pour remaining salsa over top of tortillas and top with remaining cheese.
  • Bake in the preheated oven, 20 to 25 minutes.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 26.6 g, Cholesterol 50.7 mg, Fat 12.6 g, Fiber 5.1 g, Protein 18.7 g, SaturatedFat 6.6 g, Sodium 850.1 mg, Sugar 3.6 g

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Top Asked Questions

What goes well with chicken and chorizo in Lasagna?
The combination of roasted chicken and chorizo is so good, you have to serve this lasagna at your next Mexican-themed meal. The avocado lime cream adds a bit of coolness to offset the recipe's heat. —Kari Wheaton, South Beloit, Illinois
What is the best way to cook chicken chorizo?
1: Cook the onion, celery and garlic over a medium heat in some oil for 5 minutes until softened. Add the chorizo, chicken, thyme and paprika and continue cooking for a further 5 minutes. Add the wine and tomatos, then reduce the heat to a simmer and cook for 20 minutes, add sugar and seasoning to taste.
How do you cook chorizo with jalapeno peppers?
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.
How to cook chorizo enchilada sauce?
Directions Crumble chorizo into a large skillet; add jalapenos. Spread 1 cup enchilada sauce in a greased 13x9-in. Cover and bake at 375° for 45-50 minutes. Meanwhile, place sauce ingredients in a food processor; cover and process until smooth.

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