I normally make in two pans so I have enough for everyone and rarely do I have leftovers. To help fill my hungry boys, I also make spanish rice (homemade and rarely the same twice!) and black or refried beans (also homemade - so easy and healthier than the tinned version.)
As a side note, when I make two pans, I make one spicy and one that is not as spicy, for the younger children. The spicy one uses straight enchilada sauce, the milder version mixes a can of mild enchilada sauce with diced tomatoes and omits the chili powder.