To freeze, line baking dish (disposable or reusable) with parchment paper. Assemble enchiladas completely. If using a disposable baking dish, wrap tightly with foil and store in a freezer bag.
If using a regular baking dish, place in the freezer and freeze until solid, about 4 hours. Use the parchment paper to lift enchiladas out of the pan and wrap tightly in foil (leave the parchment paper on the enchiladas). Store in a plastic freezer bag.
To reheat, preheat oven to 400°F. Remove foil. (If not using a disposable container, place frozen enchiladas, parchment paper included, into a baking dish.)
Grease a piece of foil and loosely cover the top of your enchiladas, greased side down. This will keep your cheese and tortillas from burning and won’t stick as the cheese melts.
Bake until heated through or an instant-read thermometer reads 160°F, this will take at least 30 minutes, up to over an hour for a full pan of enchiladas. When the enchiladas seem very nearly heated through, remove foil so the top of the enchiladas can brown.