Ingredients
1 package (15 ounces) chorizo1/4 cup chopped seeded jalapeno peppers1 rotisserie chicken2 large eggs, lightly beaten1 carton (15 ounces) ricotta cheese4 cans (10 ounces each) enchilada sauce12 no-cook lasagna noodles4 cups shredded Monterey Jack cheese1/2 cup minced fresh cilantroAVOCADO CREAM SAUCE:2 medium ripe avocados, peeled, pitted and halved1/4 cup sour cream2 tablespoons lime juice1/4 teaspoon salt
Preparation
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.
