Ryan Vogelsong is a superstitious guy. He revealed to CSN Bay Area that he absolutely musteat chicken enchiladas for dinner the night before he pitches, home or away.

Therefore, we know he is eating them Saturday night because he is taking the mound in Game 6 of the NLCS on Sunday at AT&T Park.

I've decided that Vogelsong won't be the only one enjoying chicken enchiladas Saturday night, as I will be making them myself.

If you want to follow suit, here is my recipe:

5-6 ancho chilis, stemmed and seeded

Boiling water

Olive oil or butter

1 yellow onion, chopped

2-3 cloves garlic, minced

1 teaspoon cumin

1 teaspoon Mexican oreganoSalt, to taste

1 tablespoon tomato paste (optional)

2 cups shredded chicken (rotisserie chicken from the grocery store works great)

Corn tortillas

1-2 cups shredded cheese

Pre-heat oven to 350 degrees.

Place chilis in a bowl and pour boiling water over the top until fully submerged. Cover tightly an allow to steep 15 minutes, or until softened.

Saut onions in a little oil or butter until soft and translucent. Add garlic and spices and saut another minute.

Combine chilis, half of onion mixture and tomato paste (if using) and pure in food processor, adding some of the chili water until it reaches desired consistency. Add more seasoning if necessary.

Combine other half of onion mixture with chicken. Dip each tortilla in a little sauce an fill with chicken mixture. Place in a greased dish.

Pour sauce over the top and sprinkle with cheese. Bake 20 minutes, or until hot and bubbly!