It doesn’t stop there, you can definitely make these enchiladas ahead of time, waiting to do the final bake in the oven until just before you’re ready to enjoy them. If you’re going to do that, prepare them and cover with the foil and set in the fridge until you’re just about ready to bake them.
I didn’t end up with any leftovers, but those can be stored in the fridge and reheated easily!
The one note I will add is that you want to be sure to cut down the tough stem of the collared green leaves as much as you can. The more stem there, the tougher it will be. I left mine to be fairly even with the thickness of the leaf itself.