Beef Enchiladas

Yes, assemble them completely (without baking) up to 1 day ahead, cover tightly with plastic wrap, and refrigerate; bake directly from cold at 350°F for 30–35 minutes until heated through and bubbly.

Assemble them in a freezer-safe baking dish, cover tightly with plastic wrap and foil, and freeze for up to 2 months; thaw overnight in the refrigerator before baking at 350°F for 30–35 minutes, or bake from frozen at 350°F for 45–50 minutes.

Overfilling tortillas or not warming them first—both cause them to crack or burst; use only 3–4 tablespoons of filling per tortilla and warm them in the microwave for 45 seconds before rolling.

Yes, but corn tortillas are more delicate; warm them individually over a gas flame for 5 seconds per side or wrap in a damp towel and microwave for 30 seconds, and fill with slightly less (about 2.5 tablespoons) to prevent tearing.

Mexican rice, refried beans, a simple green salad with lime vinaigrette, or fresh cilantro and sliced jalapeños on the side.

Cover and refrigerate for up to 4 days; reheat a single enchilada in the microwave on 50% power for 1.5–2 minutes, or reheat the whole dish covered at 325°F for 15–20 minutes until warmed through, adding a splash of broth if it seems dry.