Start by preheating your oven to 350°F to get it ready for baking.

Warm the olive oil in a pan over high heat, then add the pork carnitas. Cook until the bottom is crispy, about 1 1/2 minutes, then transfer to a bowl.

Combine the corn, beans, 1/2 cup of enchilada sauce, and 1/2 cup of cheese with the pork in the bowl.

Coat the bottom of your baking dish with 1/2 cup of enchilada sauce to prevent sticking.

Fill each tortilla with a 1/2 cup of the pork mixture, roll them up snugly, and place them seam-side down in the dish.

Drizzle the remaining enchilada sauce over the rolled tortillas and bake for 10 minutes.

Sprinkle the rest of the cheese on top and return to the oven for 10 to 15 minutes until the cheese is melted and bubbly.

Let the enchiladas cool for 5 minutes before serving to allow them to set.