Can't say I have, your only problem is likely to be overcooking/drying out as they are so lean...so long as you cook them quickly...i'm sure they'll be fine...

I use lean pork a lot cut up into a sauce, soup, etc. and just am careful to add it last and not boil it.  It has a lot of moisture and so do your other ingredients.  Since enchiladas are basically only going in the oven to heat  through and melt the cheese, it shouldn't be a problem.  Sounds delicious.

I've never done enchiladas, but if it helps, my favourite way to cook pork loin chops is to sear them first, set them aside to rest while I make a gravy or sauce in the same pan, then bake them in the gravy/sauce for 30min in a moderate oven. They end up nice and tender and flavoursome (far better than just frying, as I find they tend to dry out before they are fully cooked at the bone).

So if you sear your pork first, then add to the sauce etc., wrap and bake for 30min, I think you should get a similar result to my pork chops. I wouldn't be inclined to cook in the sauce right away, but to sear them, set them aside to rest while you make the sauce in the same pan (so you get the crusty bits) and add the chops to the sauce just before wrapping and baking.