Remember that Hatch Chile Chopped Pork from a few weeks ago? Well, I was telling my friend Nola about it and she quipped that it would make a great filling for enchiladas. Duh. I was thinking sandwiches and casseroles and she just went straight to the good stuff… Pork Chile White Bean Enchiladas.
So a big thanks to Nola for the assist — I took her idea and ran with it. These enchiladas start with that savory, unctuous Hatch Chile Chopped Pork from a few weeks ago.
Then comes a can of rinsed and drained white beans with some of my spicy green enchilada sauce. Cue the angels.
Dunk the tortillas into some enchilada sauce to wet them on either side, then fill the tortillas with the pork mixture and some shredded cheese. Yes, it’s a bit messy, but its worth it.
Line a casserole with the filled enchiladas, cover with more sauce and cheese.
Bake through until the enchiladas are hot and the cheese is melty!
Serve with your favorite condiments — and more of that enchilada sauce if you like. Now THIS is comfort food.
Pork Chile White Bean Enchiladas
ingredients
- 2 1/2 cups Beer Braised Hatch Chile Pork recipe on this site
- 1 15-ounce can white beans rinsed and drained
- 2 cups Charred Poblano Tomatillo Enchilada Sauce divided, recipe on this site
- 1 tablespoon canola oil
- 8-10 corn tortillas
- 1 cup cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
Serve with:
- sour cream
- tomatoes chopped
- cilantro chopped
- Enchilada Sauce
instructions
- Preheat the oven to 350°. Spray a glass baking dish with vegetable spray. Spoon 2 tablespoons enchilada sauce into the bottom of the dish and loosely spread with a spatula. Set aside.
- Add half cup of the enchilada sauce to the hatch chile beer braised pork and mix to combine.
- Add 1/2 cup of enchilada sauce to a shallow bowl and stir in the canola oil. Dip the corn tortillas in the enchilada mixture to thinly coat both sides. Fill the tortilla with 1/4-1/3 cup pork filling. Sprinkle with 1 tablespoon of cheese. Roll into a cylinder and place in the casserole dish, seam side down.
- Continue in this manner until you've filled the dish with rolled enchiladas. Spread 1/3 cup enchilada sauce over the casserole and top with remaining cheese.
- Cover the casserole with aluminum foil and bake for 15 minutes. Remove aluminum foil and bake until cheese is melted and bubbling, about an additional 10-15 minutes.
- Serve enchiladas with sour cream, chopped tomatoes, cilantro and the remaining enchilada sauce.
Nutrition
More Southwestern Favorites:
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- Authentic Mexican Chalupas
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- Tex-Mex Chile Rellenos
Don’t Forget To “Pin It” For Later!
Can I say again how much I love these?? Had a guest over last night and between the three of us we nearly killed the whole pan of them. *insert oinking sounds here* Thanks again for sharing this recipe!!!
These were amazing enchiladas. I ended up using flour tortillas instead of corn because mine had died a peasants death with breakage. I’m glad I did. The sub out was better than I’d expected. These enchiladas will be a regular rotation now. Thanks for sharing the recipe!
Your recipe sounds so delicious! I don’t cook with white beans enough and I know I should because they taste great! Love that you use tomatillo sauce, it’s my favorite! And I love it with cheese and sour cream!
Can you believe… I’m not sure I’ve ever made enchiladas? Or maybe I did once, with sauce from a can, but I wasn’t sure what they were supposed to taste like. Help me Lisa! Feed me the good stuff! (These sound delicious, and EASY… why haven’t I tried enchiladas before?!!?!)
I don’t know why — but now you know the error of your ways! Any time you’re in town, I promise to feed you!
These enchiladas are seriously speaking to me! Enchiladas with tomatillo sauce are my favorite kind. The bit of tang in the sauce just pairs so well with meats and the creamy elements like cheese and sour cream. What a fantastic way to us that beer braised hatch chile pork! It’s 9 am here and I have a huge craving for enchiladas now! 🙂
You did it! I can smell the deliciousness from here! Bravo!
Thanks for the inspiration!
These are delicious looking enchiladas and I’m thinking it’s been a while since I’ve made them. Thank you for the recipe.
My mouth is watering just thinking about this. I will be making these soon!
You, my dear Lisa are a Hatch Chile innovator! <3
Oh, dear Lord, I could eat that entire pan! I so love pork enchiladas! Beautiful photos, as always, Lisa!
Yum!! I love enchiladas! Especially with tomatillo sauce. These look so tasty and super easy and I can not wait to make it!