To freeze: *** I wrap the enchiladas individually in foil to keep them fresher, then put them in a ziplock freezer bag. DO NOT BAKE THEM IN THE FOIL!!!! ***
To use frozen: Thaw. Unwrap each enchilada. Place in 9x13 pan, cover with foil, and bake at 350° for 30 minutes. Sprinkle with cheese, then bake uncovered for 5 more minutes to melt the cheese.
Submitted By: Molly
If you like your enchiladas a little more wet, then add salsa on the top before baking. I've never done this, but my friend does when she makes them.