Freeze first or Cook first enchilada

I think you could go either way, but here’s what I'd do. I'd cook the filling, roll the filling in the tortillas, and layer them in a freezer safe/oven safe casserole dish. Once it cooled, I’d wrap it well and freeze it. I’d make the sauce and freeze that separately. On the night before, I’d defrost everything in the refrigerator, and on the day of, I’d let it all come to room temperature while the oven heated. Then I’d add the sauce and cheese and bake it. I hope this helps.