Mexican Lasagna

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1 pound boneless, skinless chicken breasts, cut into strips

1 large onion, halved and cut into thin wedges

1 large clove garlic, minced

2 cups (16 ounces) fat-free ricotta cheese

1 cup (8 ounces) reducedfat sour cream

1 jar (4 ounces) chopped green chile peppers

1/2 cup chopped fresh cilantro (optional)

2 teaspoons ground cumin

1/8 teaspoon salt

3 cups salsa

8 corn tortillas (6" diameter), cut in half

1 1/4 cups (5 ounces) shredded low-fat Monterey Jack cheese

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