Cook the pork, green chile sauce, onion, and garlic in a crock pot on low for 8 hours. Shred it with a couple of forks and stir until it’s blended with the other ingredients
Preheat the oven to 350 F.
Mix the sour cream and the green sauce. Pour just enough of the mixture into a 13×9-inch baking pan to coat the bottom.
Nuke the tortillas between two wet paper towels for 20-30 seconds.
Dip the first tortilla in the sauce mixture. Fill it with the pork verde and a bit of the cheese. Roll it up and place it seam-side down in the baking pan. Repeat the process with all the tortillas to form the enchiladas.
Pour the remaining sauce over the enchiladas, then top then with the remaining cheese. Bake in the oven for 30 minutes and enjoy.