Enchilada Pie

2 c. enchilada sauce
9 corn tortillas
2 c. shredded cooked chicken
1/2 c. onions
1/2 c. diced bell peppers
1 1/2 c. shredded cheese

Heat the oven to 350 degrees F. Spread 1/4 cup enchilada sauce in the bottom of a pie plate or casserole dish.

Pour the remaining enchilada sauce into a large plate. Dip 3 tortillas into the enchilada sauce and turn to coat. Line the pie plate with the coated tortillas, overlapping as needed. Top with half the chicken, 1/2 cup cheese, sprinkle 1/2 onions & 1/2 peppers. Repeat the layers. Coat the remaining tortillas with the enchilada sauce and place on top. Pour rest of enchilada sauce on top & top with 1/2 c. cheese
Bake for 25 minutes