Heat oil in small frying pan over high heat. Add tortilla. Fry about 15 seconds on first side. When the tortilla starts to bubble carefully flip and soften second side. Drain between pieces of paper towel.
Dip each tortilla in enchilada sauce and place a couple tablespoons of carnitas toward the side closest to you. Roll tightly. Place in 8" x 8" casserole.
Cover with extra enchilada sauce to your taste. Then cover pan with foil.
Bake 30 minutes.
Remove from oven and remove foil. Top with grated cheese. Return to oven for about 10 minutes until cheese is melted and enchiladas are bubbly.