Preheat your oven to 350°F (175°C) so it's ready for baking later. While the oven is heating, lightly spray a 9 x 13-inch baking dish with non-stick cooking spray and set it aside for assembly.

Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, then sauté for about 2 minutes until the onion softens and the garlic becomes fragrant.

Add the ground pork to the skillet with the sautéed aromatics. Sprinkle in the ground cumin, chili powder, dried oregano, paprika, and optionally the cayenne pepper for heat. Cook until the pork is browned and cooked through. Stir in the salsa to combine, then drain any excess juices from the pan. I like to let the mixture simmer for an extra minute to deepen the flavors.

Place the flour tortillas on a large plate or work surface. Add about 2 tablespoons of the cooked pork mixture from Step 3 to the center of each tortilla. Sprinkle a little of the cheddar cheese (using about 1/2 cup total for all tortillas) over the filling, then roll each tortilla tightly and place it seam-side down in the prepared baking dish. Continue until all tortillas are filled and arranged in the dish.

Evenly pour the enchilada sauce over the arranged tortillas in the baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese along with the grated mozzarella or pepper jack cheese on top. I like to use pepper jack for a bit more spice, but you can use mozzarella for a milder flavor.

Bake the assembled enchiladas uncovered in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly and the tortillas are slightly crispy on the edges. Remove from the oven and let the enchiladas cool for 5 minutes before serving.

Once the enchiladas have cooled slightly, garnish them with the chopped fresh cilantro, diced red onion, and chopped fresh tomato before serving. For a fresh finish, I like to sprinkle the herbs and veggies generously on top right before serving.