Chicken Chorizo Lasagna

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

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. Makes 12 servings.