Prepare pork carnitas ahead of time. A link is provided in the recipe card.
Preheat your oven to 350 degrees Fahrenheit and lightly grease a baking dish. Pour about 1/4 cup of enchilada sauce into the prepared pan and spread it evenly to coat the bottom of the pan.
In a large bowl, combine the pork carnitas and diced green chilies, and mix well.
To assemble the enchiladas, spoon a generous amount of the pork mixture in the middle of the tortilla. Sprinkle about 2 tablespoons of shredded Monterey Jack cheese on top of the pork. Roll it up tightly, placing it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
Pour the red enchilada sauce over the rolled tortillas, ensuring they are evenly coated.
Sprinkle the Colby Jack cheese over the top of the enchiladas.
Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes until the enchiladas are warmed through and the cheese has melted.
Remove the foil and continue baking for an additional 5 minutes or until the cheese turns golden and bubbly.
Enjoy the enchiladas warm with cilantro or desired toppings!