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In a large skillet cook hamburger, onion, chili powder and cumin until onion is tender and meat no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
In small bowl stir together sour cream, flour, and garlic powder until combined; set aside.
Place half tortilla in bottom of lightly greased 2 qt. baking dish, cutting to fit if necessary. Top with half the meat mixture, half the sour cream mixture and half the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
To serve- Preheat oven to 350. Remove plastic;cover dish with foil. Bake in preheated oven for 35-40 minutes or until bubbly. Uncover, sprinkle with cheese and bake 5 minutes more.
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