Heat oven to 350 degrees. Spray a 9X13 pan with nonstick cooking spray.
Place a few tablespoons of enchilada sauce in the bottom of the pan. Spread it along the bottom.
Layer half of the tortillas strips along the bottom. Top with 1/2 of the chicken, 1/2 of the onion, and 1/2 of the jalapeno slices.
Spread the entire can of refried beans over that layer and top it with the salsa. Sprinkle half of the cheese over this layer.
Layer the remaining tortilla strips, chicken, onion, and jalapeno. Top with the diced tomatoes and green chilies, the remainder of the enchilada sauce, and the rest of the cheese.
Bake at 350 degrees for 30 minutes until the cheese is melted and the lasagna is heated through. The edges should be nice and bubbly.