Mexican Lasagna In No Time

This sounds really good and easy and i plan to make it real soon. recipe came from taste of homes simple and delicious.

In a large skillet cook onion and garlic in oil over medium heat until tender.

Stir in chicken and enchilada sauce.

Bring to a boil.

Reduce heat and 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 inch baking dish.

Layer with three noodles , 2 / 3 cup ricotta mixture , 3 / 4 cup chicken mixture and 1 cup cheese.

Repeat layers twice.

Top with remaining noodles , sauce and shredded cheese.

Cover and bake at 375 degrees for 30 minutes.

Uncover and bake 10-15 minutes longer or until bubbly.

Let stand for 10 minutes before cutting.

onion, garlic, vegetable oil, cooked chicken, enchilada sauce, eggs, ricotta cheese, cilantro, no-boil lasagna noodles, mexican blend cheese