Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Spray a 9x13 inch baking dish generously with cooking spray or coat lightly with oil to prevent sticking.

In a medium mixing bowl, combine shredded pork, diced white onion, sour cream, cumin, garlic powder, salt, and black pepper. Stir until the pork is evenly coated and the filling is moist but not wet.

Wrap the tortillas in a damp paper towel and microwave for about 30 seconds until warm and pliable.

Pour about 0.5 cup of red enchilada sauce into the bottom of the prepared baking dish and spread it evenly.

Place a warm tortilla on a clean surface, spoon about 3 to 4 tablespoons of the pork filling down the center, and sprinkle a small handful of shredded cheese over the filling.

Roll the tortilla tightly from one end to the other, then place it seam-side down in the baking dish.

Repeat with the remaining tortillas until all are filled, rolled, and arranged in a single layer in the dish.

Pour the remaining enchilada sauce evenly over the rolled tortillas, coating them mostly but allowing some tortilla edges to show.

Sprinkle the remaining shredded cheese evenly over the sauce-covered enchiladas.

Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 20 minutes.

Remove the foil and bake uncovered for an additional 5 to 8 minutes, until the cheese is fully melted and begins to brown slightly at the edges.

Remove from oven and let the enchiladas rest for 5 minutes before serving to allow the cheese to set.