Enchilada Lasagna

Probably everyone on "that cable channel" has done this one...but I needed something easy.   So..I am not spending hours making enchilada sauce...cooking chicken and all that.  Everything is tasty and I used left over chicken from the refrigerator.  

 I have layered my deep dish Pyrex pie plate with  

mild Old El Paso Enchilada Sauce, flour tortillas, shredded chicken 

and shredded Monterey Jack cheese 

Topped with chopped roasted red peppers

This entire preparation took under 15 minutes....with shredding the chicken taking up the most time.  Into the oven at 350F. for twenty minutes or until bubbly.   

My mixed green salad was dressed with Ranch dressing mixed with a couple of tablespoon of salsa.  Makes a very good tasting dressing with a kick.  Chopped Jalapeño peppers raised the bar on flavors!  

Bon Appétit

and 

Enjoy YOUR Wonderful World!