Description
A hearty, Tex-Mex inspired meal of enchiladas loaded with a meaty filling, spicy green enchilada sauce and plenty of cheese.
Ingredients
Scale
- 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
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.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Cuisine: Tex-Mex