Ingredients
1 cup chopped onion1 tablespoon canola oil1 garlic clove, minced4 cups cubed cooked chicken3 cans (10 ounces each) enchilada sauce2 large eggs1 carton (15 ounces) ricotta cheese1/2 cup minced fresh cilantro12 no-cook lasagna noodles4 cups shredded Mexican cheese blend
Preparation
In a large skillet, cook onion in oil over medium heat until tender. Add garlic; cook 1 minute longer. Stir in chicken and enchilada sauce. Bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.
Spread 3/4 cup chicken mixture into a greased 13x9-in. baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.
Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
