Desire, yes. Time...?
No, no additional baking. The street vendor enchilada (in Mexico) is usually done one of two ways: the tortillas are fried then dipped in sauce then rolled, often but not always with a filling, or they are just folded and the 'filling' is placed on top or alongside; or dipped in sauce then fried and finished the same. More formally, the approach is one way or the other, the enchiladas are filled, then placed in or on a dish, the thickened sauce that the tortillas are bathed in is thinned with a little stock or water, drizzled over the assembled enchiladas, then the dish is garnished with a little cheese and some fresh onion sliced into rings, then served. Enchiladas are not baked (there) on the street of course and, Mexican restaurants (here) notwithstanding, are not served swimming in sauce under a blanket of melted cheese. Not the strret food version anyway. The restaurant, filled version is saucy and somewhat cheese-y. Though I do bake enchiladas sometimes (with a little sauce and cheese) and enjoy them, mostly I go the route I did (rather than frying the tortillas in oil, I toast them till just tender over an open flame before cooking them briefly in the thickened sauce). The flavors of each component really come through this way, the corn in the tortilla, the enchilada sauce, the filling, but blend into a pleasing finish. Too, they're rather quick to make.