There are several do-ahead options for enchiladas that make them great for gatherings. You can make the filling up to two days ahead and refrigerate until ready to assemble. Or you can roll the enchiladas and place them in the saucy pan earlier in the day, cover, and refrigerate. When ready to cook, top with the sauce, bake, and proceed with the recipe from there.
Once baked, the tortillas (particularly ones made from pure corn rather than a corn-wheat blend) will absorb sauce and begin to break down, so best to serve them immediately (though they will still be delicious if you need to hold them in a warm oven, covered, for an hour or two).
Nutritional values are based on one of twelve enchiladas.