Southwest Chicken Lasagna

2 cups shredded deli-roasted chicken
1 tablespoon lime juice
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon Saigon Cinnamon
1 teaspoon salt
1/2 teaspoon pepper
1 small onion, chopped
2 garlic cloves, chopped
1 tablespoon vegetable oil
1 (16 ounce) jar salsa
1 (15 ounce) can chili
1 (4.5 ounce) can chopped green chiles
9 (6-inch) flour tortillas
1 (8 ounce) package shredded Mexican four-cheese blend.

First combine first 7 ingredients; let stand five minutes. Set aside.

Saute onion and garlic in hot oil in a large skillet over medium-high heat for 3 to 4 minutes or until tender. Add salsa, chili and green chiles; reduce heat and simmer 3 to 4 minutes.

Line the bottom of an 11 x 7-inch baking dish with 3 tortillas; layer with one-half chili mixture, one half chicken mixture and 1/3 of the cheese. Repeat layers; top with remaining tortillas. Sprinkle remaining cheese on top.

Bake 350 degrees F for 25 to 30 minutes; let stand 5 to minutes before serving.