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; total fat 19g; saturated fat 7g; sodium 948mg; carbohydrates 30g; fiberg; sugar 2g; protein 18g; calcium 263mg; iron 3mg.