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.