Mexican Lasagna

Mexican Lasagna (MrsD12*3*04)
(Altered from recipezaar.com)
Serves 8-10

Ingredients
4 cups cooked chicken (rotissere chicken chopped)
1 tablespoon oil
1 cup chopped onion or equivalent in onion powder
2 garlic cloves, minced or the equivalent in garlic powder (that's what I use)
1 (29 ounce) can red enchilada sauce
1 (15 ounce) can red enchilada sauce
1 (15 ounce) can beans of choice (I use red kidney beans- you can use a 2nd can if you are bean fans)
1 (15 ounce) container ricotta cheese
2 large eggs
1/4 cup cilantro, finely chopped (preferably fresh)
1 cup cheddar cheese, shredded
1 cup Monterey jack cheese, shredded
12 uncooked no-boil lasagna noodles

Directions:
Preheat oven to 375'.
Rinse can of beans under cool water (it helps remove some of the salt)

In a large skillet, cook onion and garlic in oil over medium heat until tender (or skip this step if you are using the powers and put in with enchilada sauce). Stir in enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, add chicken and rinsed beans and stir to combine. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.

Spread 3/4 cup chicken mixture into a sprayed 13-in. x 9-in. x 2-in. baking dish. dollop ricotta mixture and cheese, Layer with three noodles, repeat chicken/bean mixture and 1 cup shredded cheese. Top with remaining noodles, sauce and shredded cheese.

Cover with foil and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.

Quick Tips: I buy a roasted chicken already cooked and cut it up (a la Costco or the like). I also buy a pkg of Mexican Blend Cheese that already has two cups of the Cheddar and Jack.