A hearty, Tex-Mex inspired meal of enchiladas loaded with a meaty filling, spicy green enchilada sauce and plenty of cheese.
I made a Hatch Chile Chopped Pork a few weeks ago. 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 Green Chile and White Bean Enchiladas.
Starting with the chili, these enchiladas then get 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.
Click here for the hatch pork recipe. Click here for the tomatillo enchilada sauce recipe.
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Pork Green Chile and White Bean Enchiladas
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Hearty Tex-Mex enchiladas! Spicy green chile pork, white beans, and melty cheese.
Ingredients
- 2 1/2 cups (592 ml) Beer Braised Hatch Chile Pork recipe on this site
- 1 15-ounce can (425 g) white beans
- 2 cups (474 ml) Charred Poblano Tomatillo Enchilada Sauce
- 1 tablespoon canola oil
- 8-10 corn tortillas
- 1 cup (237 ml) cheddar cheese
- 1 cup (237 ml) Monterey Jack cheese
- sour cream
- tomatoes
- cilantro
Instructions
- Preheat oven to 350°F (177°C).
- Spray a glass baking dish with vegetable spray.
- Spoon 2 tablespoons of enchilada sauce into the bottom of the dish and spread loosely with a spatula.
- Add 1/2 cup of enchilada sauce to the pork and mix to combine.
- In a shallow bowl, mix 1/2 cup enchilada sauce with canola oil.
- Dip corn tortillas in the enchilada mixture to coat both sides.
- Fill each tortilla with 1/4-1/3 cup of pork filling.
- Sprinkle with 1 tablespoon of cheese.
- Roll into a cylinder, seam side down, and place in the casserole dish.
- Repeat until the dish is full of rolled enchiladas.
- Spread 1/3 cup of enchilada sauce over the casserole and top with remaining cheese.
- Cover with aluminum foil and bake for 15 minutes.
- Remove foil and bake until cheese is melted and bubbling (about 10-15 minutes).
- Serve with sour cream, chopped tomatoes, cilantro, and remaining enchilada sauce.
Notes
- For a richer flavor, use homemade enchilada sauce instead of canned.
- To prevent the tortillas from breaking, warm them slightly before dipping in the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 8
- Protein: 25
- Cholesterol: 70
Frequently Asked Questions
Can I use a different type of meat instead of the Hatch Chile Chopped Pork?
Yes, you can substitute the pork with shredded chicken, beef, or even a plant-based protein for a different flavor profile.
What type of cheese works best for these enchiladas?
A good melting cheese like Monterey Jack or a Mexican blend works best, but you can also use cheddar for a sharper flavor.
How should I handle the tortillas before filling them?
Dunk the tortillas in enchilada sauce to wet them on both sides, which helps prevent them from breaking and adds flavor.
