Make a batch of Instant Pot Carnitas (or Crock Pot Carnitas).

Prepare a batch of enchilada sauce, or use 1 (28-ounce) can of store-bought enchilada sauce.

Preheat the oven to 375 degrees F.

Pour 1/3 cup of enchilada sauce in the bottom of a large 13” x 9” casserole dish and spread it around to coat the bottom of the dish.

Transfer 1.5 cups of sauce into a large mouth bowl. Dip one side of a tortilla into the sauce to coat the full surface.

Add desired amount of carnitas meat to the center of the tortilla. Fold the tortilla over the meat to create an enchilada.

Repeat for remaining meat and tortillas. Note: a 4.5 pound pork roast should yield about 8 to 10 enchiladas.

Pour any remaining enchilada sauce from the bowl you used to dip the tortillas over the enchiladas, then pour all of the rest of the enchilada sauce over the enchiladas evenly.

Sprinkle the grated cheddar and Monterey Jack over the enchiladas.

Bake on the center each of the oven 20-30 minutes, until cheese is melted and sauce is bubbly.

Remove enchiladas from the oven and allow them to cool 10 minutes before serving. Garnish with green onion and cilantro.