A hearty, Tex-Mex inspired enchilada with a meaty filling, spicy green enchilada sauce and a blend of cheeses!
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.