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 c. chicken mixture into a greased 9x13 mixture, 3/4 c. chicken mixture and 1 c. shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.
Cover and bake at 475 for 30 minutes . Uncover and bake 10-15 minutes longer or until bubbly. Let stand 10 minutes before cutting.
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