Enchiladas are yummy any time of the year but I seem to really crave them in the winter as creamy, hearty eats on long, cold winter days. I also love that they can be made ahead and baked later or even frozen and reheated later. Double batch anyone? Makes a quick dinner later, some night when I don't have time to cook but I don't want to run through a drive through.
Even though this recipe takes an extra ten minutes to make the sauce from scratch, it's so much tastier than using a "cream of" soup, and the white sauce is super easy to make--worth it!