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