Grease the inner bottom and sides of a 13 x 9-inch baking dish with non-stick cooking spray or oil. Spread 1/2 cup enchilada sauce evenly across the bottom and set aside.
In a large mixing bowl, combine pulled pork, beans, cooked rice, green chiles, cheeses and onion.
Evenly distribute the filling between 12-14 tortillas, placing it in the center of each. Roll them up (watch my video for helpful tips and instructions) and place them side by side over the enchilada sauce in the dish.
Top rolled enchiladas with remaining enchilada sauce and distribute 2 cups of cheese evenly over the top.
Cover pan with aluminum foil sprayed with non-stick cooking spray to avoid the cheese from sticking. Bake in preheated oven for 20 minutes. Remove foil and place enchilada casserole back in the oven for 10 minutes, or until cheeses are melted and enchiladas are heated through. Remove from oven and allow enchiladas to cool in pan for 10 minutes.
Use my recipe for authentic carnitas, or use other cooked pulled pork.
1 cup of uncooked white rice yields 2 cups of cooked white rice.
Either my red enchilada sauce or store-bought red enchilada sauce may be used.