To freeze: Let cool at room temperature for 20-30 minutes, then wrap in plastic wrap and foil and freeze until needed. Thaw in refrigerator overnight before cooking, then bake as directed in recipe, adding 10 minutes to cooking time if necessary to heat enchiladas through.
If using corn tortillas, warm tortillas in microwave for 1 minute before filling, and keep stack covered with damp cloth while you're working on one or two to prevent cracking when you roll them up.
If making these gluten free, use corn tortillas and ensure your barbecue sauce and Ranch dressing are gluten free.
The pork amount varies depending on how many add-ins you like in your enchiladas - they can be a great place to hide veggies, but they are also delicious kept plain, served with a salad or raw veggies and dip.
If preferred, replace some or all of the meat with your favourite beans and more peppers and your favourite other veggies.