Mexican Lasagna in No Time

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; 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 13-in. x 9-in. x 2-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.