Chorizo-Chicken Lasagna- With Low Carb Option

       Chorizo-Chicken Lasagna         

350º F/ 177 degrees C/Gas Mark  4   for 40 minutes.   Serves 4-6

Chori-pollo is one of my favorite dishes at Mexican restaurants as it is full of flavor and does not need to be carb laden. However, last night I was wanting something different. With a de-boned rotisserie style chicken, a few low carb/keto tortillas and chorizo I had the makings for lasagna without the pasta. You can substitute in thin sliced zucchini or egg crepes for noodles too, if you'd like.

Filling:

• 1 cold rotisserie stile chicken- de-boned and remove skin (you can put the skin in an air fryer for a treat) (Also, you could also use left over cooked chicken breasts/thighs ...you will need 3-4 cups)
  
• 1 14 ounce package pork chorizo (I bought the Supremo brand at Walmart as it has the least amount of ingredients)
• 1 tbsp butter or lard to fry chorizo
  
• 4 ounces cream cheese (I use Philadelphia brand as it is the lowest carb I can find here) 

• 8 ounces shredded Monterey Jack cheese

  

• 6-8 low carb or gluten free tortillas of your choice. 

Sauce:

• 2  4 ounce cans green chilies (can be mild-hot, depending on your tastes)
• 2 cups chicken broth (or you can use chicken bullion in water)
• 2 tbsp chopped jalapenos (optional)
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder

2 TBSP sour cream do not add until sauce is cooked.

Directions: Preheat oven to350ºF/177 degrees C/Gas Mark  4

Filling:

De-bone and remove skin from the cold rotisserie chicken. Cut up in to bite sized pieces and place in a large microwave safe bowl. Next in a small pan add lard or butter and fry chorizo according to package directions. I used the whole amount but you can just use 7 oz for a milder flavor. Once chorizo is cooked thoroughly add it to the chicken. Next add 1 can un-drained green chili's and 4 ounces of cream cheese to the bowl and heat-covered-in the microwave 30 seconds to 1 minute until cream cheese is softened. Stir contents completely and set aside.

Sauce:

In a small saucepan add 1 can green chilies, 2 cups chicken broth (or water with chicken bullion to make 2 cups), 2 TBSP chopped pickled jalapenos (if using), 1 tsp each of cumin, onion powder, and garlic powder. Bring to a boil, then turn down and simmer for 10 minutes on med-low until some of the liquid has evaporated. Remove from heat and use an immersion blender (or stand blender) and blend the contents until smooth or to the consistency you like. (I left mine a bit chunky) To this cooled down mixture add 2 TBSP sour cream and blend again.   

Assembly:

Cut tortillas into strips using a pizza cutter or knife.

In your baking dish (9X10 was used here) add   1/4 cup of the sauce to the bottom and spread out. 

Then cover with a layer of tortilla strips.

 

Add the chicken chorizo mixture evenly over the tortillas and sprinkle 2 tbsp of shredded cheese on the top. Add next next layer of tortillas and then pour 3/4 cup of the green chili sauce over the tortillas. Add next layer of meat, cheese, tortillas, sauce. Keep adding layers until you finish with tortillas on top. Pour remainder of green chili sauce over the top and cover with the remaining shredded cheese.

   

 

 

 

                                        Bake for 40 minutes in preheated oven. Allow to cool 5 minutes before cutting and serving. Pairs nicely with lettuce, sour cream, olives or whatever you wish.  If you are not on a low carb diet, Spanish rice or re-fried beans would also make great sides.