In a 9x13 baking dish add just enough enchilada sauce to cover the bottom about 3/4 cup. Fill each tortilla with about 3/4 cup of mixture, then fold up the tortilla, sides first then roll. Place in the dish seam side down and repeat.
**These enchiladas can also be frozen
Bake covered @ 400 for about 30 minutes uncover and bake another 30 minutes or until cooked through.