I have everything ready to go to make enchiladas for the freezer. I have read conflicting reports on if to freeze with or without the sauce and cheese. I would prefer to make them as I would normally but instead of baking, pop in the freezer. Several websites said though that this will turn them into a giant pile of mush. Will it be that bad? And do I put the cheese on before or after freezing. Finally if I can freeze with the sauce do I use the same amount, less or more of the sauce when freezing? Thank you!