As promised, here is the easiest and fastest way to use up those last 5 or 6 corn tortillas that are always left over from enchiladas. Make them into tortilla chips. Just stack them up, cut them into halves, then quarters, then eighths to make pretty little triangles. Lay them on a cookie sheet and spray with nonstick spray. Sprinkle with salt. Bake them at 375 degrees for 5 minutes. Then flip them all over, spray and salt them, and cook them for 5 more minutes. Voila! Yummy, thick, and crunchy chips just begging to be dipped in something delicious.