Source: Parents Magazine
Start The Night Before
Prep the enchiladas through Step 4, then cover and refrigerate overnight. In the morning, bake for about 45 minutes, removing the foil halfway through.
359 calories; 19 g total fat; 7 g saturated fat; 948 mg sodium. 30 g carbohydrates; 0 g fiber; 2 g sugar; 18 g protein; 263 mg calcium; 3 mg iron;