Remove tortillas from refrigerator. Heat oven to 350° F. Grease 13”x9” baking dish. Place tortillas in bottom of pan, overlapping edges of tortillas. In large bowl, beat eggs & milk until well blended. Stir in shredded cheese, red pepper & green chilies. Pour egg mixture over tortillas. Bake for 25-35 minutes or until knife inserted in center comes out clean. Meanwhile, a small saucepan saute’ mushrooms and green pepper strips in oil until tender. Add enchilada sauce; heat thoroughly. Serve over egg bake. Makes 8-10 servings.