Stacked Chicken Enchiladas
Six-inch-wide tortillas are available at Latino markets and some supermarkets (you can use larger tortillas, but the stacks won't look as tall or grand).
To speed preparation, buy shredded cabbage. To make enchiladas ahead, assemble them, but reserve the final cheese that goes on top and don't bake. Cover tightly with a piece of oiled foil and chill for up to 1 day. Bake, covered, in a 375° oven until hot in the center, about 50 minutes. Uncover, sprinkle with reserved cheese, and bake about 5 minutes more.