Chicken Chorizo Lasagna

Ok, we all know how much I absolutely LOVE Mexican food. I saw the name for this one and was intrigued, but by the time I'd finished reading the actual recipe my mouth was actually watering! I can't wait to try this! If you try it, please tell me whether you used Green Enchilada Sauce or Red Enchilada Sauce and what you thought about it... I think I'll try it with Green, first. Enjoy! Miss Mouse Chicken Chorizo 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. SERVINGS: 12 CATEGORY: Main Dish METHOD: Baked TIME: Prep: 40 min. Bake: 55 min. + standing Ingredients: 1 package (15 ounces) chorizo 1/4 cup chopped seeded jalapeno peppers 1 cooked rotisserie chicken (2-1/2 pounds), shredded 2 eggs, lightly beaten 1 carton (15 ounces) ricotta cheese 4 cans (10 ounces each) enchilada sauce 12 no-cook lasagna noodles 4 cups (16 ounces) 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 Directions: In a large skillet, cook chorizo and jalapenos over medium heat until meat is no longer pink; drain. Stir in chicken. In a bowl, combine eggs and ricotta. Spread 1 cup enchilada sauce in a greased 13-in. x 9-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. Yield: 12 servings.