The "Mexican casserole" from a local school cookbook in Texas was like a lasagne, layered. Corn tortillas, a pseudo-/thick "chili" with meat, cream of mushroom soup, and cheese. I have never rolled enchiladas that didn't break open, myself.

I have managed to do enchiladas that held together. But it’s just not worth it, especially since I’ll mostly be eating it as leftovers which don’t hold together

We do something similar. Make a big batch of essentially turkey & black bean enchilada filling after Thanksgiving using left-over turkey. Freeze it in 1-meal portions. To eat: put tortilla in bottom of a glass pie pan, add sauce, filling, another tortilla, sauce, cheese topping, then bake.

I get a big can of sauce and freeze it as ice cubes. Defrost 2 or 3 for each meal.

Smart!

I love layers. I have a great recipe for crockpot enchiladas! You just layer everything in and plug it in.

Nice!