Description
Hearty Tex-Mex enchiladas! Spicy green chile pork, white beans, and melty cheese.
Ingredients
Units
Scale
- 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