Preheat the oven to 350 F. Shred both pork chops using a knife and fork, and put in a large bowl. To the shredded pork, add the chiles, onion, garlic, and 1/2 of the enchilada sauce. Stir to combine evenly. Spray a light coat of cooking spray onto a large baking dish.
Microwave the tortillas for approximately 30 seconds, or until easily pliable. Spoon 1/8 of the pork mixture into a tortilla, wrap into an enchilada shape, and place folded-side-down into the baking dish. Repeat for each of the remaining tortillas.
Pour the remaining enchilada sauce evenly over all enchiladas. Cover in shredded cheese.
Bake 30 minutes, or until cheese is completely melted and enchilada filling is heated throughout.