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Garlic & Zest

Gourmet Cooking at Home!

Pork Chile White Bean Enchiladas

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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.

 

enchilada sauce

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.

 

Pork Chile White Bean Enchiladas and tea towel

Bake through until the enchiladas are hot and the cheese is melty!

 

Pork Chile White Bean Enchiladas with melty cheese

Serve with your favorite condiments — and more of that enchilada sauce if you like.  Now THIS is comfort food.

 

Pork Chile White Bean Enchiladas on a plate with fork

Pork Chile White Bean Enchiladas with tomatoes and cilantro Pork Chile White Bean Enchiladas with sour cream

 

 

Print Pin
5 from 9 votes

Pork Chile White Bean Enchiladas

A hearty, Tex-Mex inspired enchilada with a meaty filling, spicy green enchilada sauce and a blend of cheeses!
Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 5
Calories 630kcal

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

Calories: 630kcal | Carbohydrates: 24g | Protein: 55g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 178mg | Sodium: 1076mg | Potassium: 1064mg | Fiber: 2g | Sugar: 6g | Vitamin A: 965IU | Vitamin C: 3.5mg | Calcium: 397mg | Iron: 3.5mg

More Southwestern Favorites:

 

chili cornbread stuffing | Garlic + Zest
Southwestern Cornbread Stuffing
Authentic Mexican Chalupas with queso fresco and salsa verde
Authentic Mexican Chalupas
Tex-Mex Chile Rellenos

 

Don’t Forget To “Pin It” For Later!

 

This homemade enchilada recipe is loaded with chopped pork, white beans and spicy enchilada sauce. Pork Chile White Bean Enchiladas are great comfort food.

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Pork12 Comments

« Sweet n’ Salty Harvest Snack Mix
Homemade Italian Wedding Soup »

Comments

  1. K says

    March 24, 2021 at 11:34 AM

    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!

    Reply
  2. Shadi Hasanzadenemati says

    October 23, 2017 at 10:43 AM

    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!

    Reply
  3. Sarah says

    October 23, 2017 at 9:06 AM

    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?!!?!)

    Reply
    • Lisa says

      October 23, 2017 at 10:23 AM

      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!

      Reply
  4. Amanda says

    October 23, 2017 at 8:56 AM

    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! 🙂

    Reply
  5. Nola Martin says

    October 20, 2017 at 2:01 PM

    You did it! I can smell the deliciousness from here! Bravo!

    Reply
    • Lisa says

      October 20, 2017 at 2:05 PM

      Thanks for the inspiration!

      Reply
  6. Janette | Culinary Ginger says

    October 20, 2017 at 11:35 AM

    These are delicious looking enchiladas and I’m thinking it’s been a while since I’ve made them. Thank you for the recipe.

    Reply
  7. Jacque says

    October 20, 2017 at 11:12 AM

    My mouth is watering just thinking about this. I will be making these soon!

    Reply
  8. Tina Dawson | Love is in my Tummy says

    October 20, 2017 at 10:57 AM

    You, my dear Lisa are a Hatch Chile innovator! <3

    Reply
  9. Beth says

    October 20, 2017 at 10:54 AM

    Oh, dear Lord, I could eat that entire pan! I so love pork enchiladas! Beautiful photos, as always, Lisa!

    Reply
  10. Elaine @ Dishes Delish says

    October 20, 2017 at 10:53 AM

    Yum!! I love enchiladas! Especially with tomatillo sauce. These look so tasty and super easy and I can not wait to make it!

    Reply

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Meet Lisa

Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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