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Preheat your oven to 375°F
In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 3-5 minutes. Stir in the shredded carnitas, cumin, and chili powder. Heat until warmed through, about 2-3 minutes.
In a baking dish, spread a thin layer of enchilada sauce on the bottom. Place a tortilla on a plate, add about ¼ cup of the carnitas filling and a sprinkle of cheese, then roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas.
Top with sauce and cheese. Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining cheese evenly on top.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serve with sour cream if desired.