Cheesy Pork Enchiladas

INGREDIENTS

• 2 teaspoons chili powder
• 10 medium flour tortillas
• 2 1/2 pounds boneless pork butt, cut into 3-inch chunks
• 2 cups shredded Monterey Jack cheese
• 1/4 teaspoon freshly ground black pepper
• 1 medium onion, quartered
• 1 cup low-sodium chicken broth
• 4 cloves garlic, peeled and smashed
• 1 cup light sour cream, plus more for serving
• Fresh cilantro, for serving, optional
• 2 teaspoons salt
• 1 teaspoon dried oregano
• 3 cups salsa verde