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.
A hearty, Tex-Mex inspired enchilada with a meaty filling, spicy green enchilada sauce and a blend of cheeses!
- 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
- sour cream
- tomatoes chopped
- cilantro chopped
- Enchilada Sauce
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.
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