Conquistador Lasagna - cooking recipe

Ingredients

3 1/2 cups mexi-mild red chili sauce (www.recipezaar.com/375677)
2 teaspoons canola oil
cooking spray
1 lb chicken breast (boneless, skinless, cut into thin slices across the grain)
10 -12 flour tortillas (6-8 inch)
2 cups onions (chopped)
2 garlic cloves (finely minced)
2 jalapeno peppers (chopped)
1 1/2 cups sharp cheddar cheese
1 1/2 cups monterey jack cheese (shredded)
1 tablespoon oregano
1 teaspoon salt
1 teaspoon paprika (Spanish)
1 tablespoon cumin
2 tablespoons cilantro (dried)

Preparation

Sweat onion, garlic, and jalapeno in about 1 t. oil over medium low heat for about 5 minutes (do not brown!); set aside.
Add remaining oil to pan and fully cook chicken.
Coat chicken with spices and cook an additional minute, then combine with onion, garlic, and peppers.
Spray a glass 9x13 baking dish with cooking spray.
Add about 1/2 cup Mexi-Mild sauce to the bottom of the baking dish.
Layer tortillas, chicken mixture, and a cheese (alternating cheeses on layers and reserving 1/2 cup of each cheese for the top) for at least three layers, ending with a tortilla layer on top.
Pour remaining sauce over the top and cover with reserved cheeses.
Bake at 325 for about 40 minutes.