Chris, this is how the enchiladas are served in the recipe -- just folded with some toppings on top. I think Bayless called for lettuce tossed with vinegar in addition to the onion and cheese.
Try the dipping in sauce then oil thing sometime: it's messy, yes, but the product is quite different from going the other way, and I like them a lot. Not necessarily more than oil then sauce, but as much, I think. I don't usually try to fill that kind, though, I just fold them and put some toppings on top (I like thinly sliced white onions and a cotija (spelling?) cheese).
I'll give it a try when I get some more chiles for sauce.