Prepare all of the ingredients.
Add all ingredients for pork to slow cooker. Secure lid and cook on low for 8 hours (or high for 4 hours). When ready to make enchiladas, remove pork to a bowl and shred.
Preheat oven to 350deg.
In a sauce pan over medium heat, add butter, garlic powder and onion powder. Once melted whisk in flour to make roux. Cook 2 minutes then whisk in chicken broth. Cook 2 minutes then add heavy cream and green chilies. Cook 2 minutes then add cheese by handfuls until fully incorporated. Reduce heat to low.
While making sauce, begin building enchiladas. Place a small amount of cheese in center of tortilla and top with shredded pork. Roll up and place into a baking dish. Continue with remaining tortillas. *you can get 16 into a 13x9 baking dish and 8 into a 9x9 baking dish*.
Pour queso over top of tortillas and sprinkle with remaining cheese. Place in oven and cook for 20 minutes. Serve 3-4 enchiladas per plate with a dollop of sour cream.