If you’re looking for a way to use up leftover chicken or need a dish to feed a crowd, consider enchiladas.

Basically, you start with a tortilla that has been softened with homemade warm chile sauce (made with dried chiles) to make it pliable. Then you fill it and bake it. When making enchiladas, what’s important is softening the corn tortillas. Do this by placing several on a plate. Cover them with a paper towel and plastic wrap, and microwave them for 45 to 60 seconds. Once warmed, brush them with some of the heated sauce, top with the filling and then roll them up for baking.

The pico de gallo served with tthis recipe pairs nicely with the enchiladas, but you could also serve them with salsa.