I've always done these by filling, rolling in sauce and finishing altogether in a baking dish in the oven. So now I'm stuck.
My Diana Kennedy book, though, says the oven is really just a holding device, in the event that you need to keep them all warm for a few minutes.
What do you say about doing them quickly on the stovetop, two or three at a time for each plate? Wouldn't that be even better, as long as everything is hot on the stovetop when you assemble the enchiladas? Though a light cheese topping might not melt that well, and you won't get any browning.
Any advice appreciated, thanks!