Chicken, Sweet Potato & Spinach Enchiladas

We are heading to the mountains and while I have a few back pocket meals for vacations or a more limited pantry, I wanted to prep one meal to pop in the oven the evening that we get there. I made two foil trays worth of enchiladas, and if you don’t mind chicken for breakfast, the leftovers are great in the morning with some scrambled eggs!

To make ahead, complete through the rolling and assembly step, put cheese on the top and cover with foil. Freeze until ready to eat. For our trip the enchiladas will thaw while we drive, and help keep the cooler chilled. The baking time is then the same with the covered and uncovered time below. If yours are still frozen, or if you're at high altitude, add 15 minutes to the covered baking time.