To make ahead: Assemble enchiladas through Step 3. Refrigerate for up to 1 day.
Tip: The strips should be able to roll around the filling without breaking. Test a few strips to make sure you have the right thickness. If they break, slice them thinner.
4 1/2 fat, 2 1/2 lean protein, 1 1/2 vegetable, 1 high-fat protein