Yields: 10 enchiladas FREEZER INSTRUCTIONS: Prepare enchiladas right up until baking step. Don't bake. Tightly cover with a double layer of aluminum foil. Freeze up to 2 months. To reheat: Place frozen enchiladas in a 9x13 baking dish. Bake from frozen, at 350° F, covered for 1 hour. Uncover, bake an additional 30 minutes, or until heated through.