By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 5
898 cal · 55 min
Pork Green Chile and White Bean Enchiladas
Recipe GLPReb5848d8e876ff
Tender beer-braised pork and creamy white beans rolled in corn tortillas and smothered in a charred poblano and tomatillo sauce, then baked until the cheese is melted and bubbly. This hearty Mexican-inspired main course brings together savory flavors and a touch of authentic heat in every bite.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2½ cups Beer Braised Hatch Chile Pork
1 15-ounce can canned white beans, rinsed and drained
2 cups Charred Poblano Tomatillo Enchilada Sauce
1 tablespoon canola oil
9 corn tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Directions
Preheat the oven to 350°F (177°C).
Coat a glass baking dish with vegetable cooking spray to prevent sticking.
Spread 2 tablespoons of the enchilada sauce evenly across the bottom of the prepared baking dish.
In a medium bowl, combine the braised pork with 1/2 cup of the enchilada sauce and stir until well mixed.
In a separate shallow bowl, whisk together the remaining 1 cup enchilada sauce with the canola oil.
Dip each corn tortilla into the enchilada and oil mixture, coating both sides thoroughly.
Lay a coated tortilla on a work surface and spoon 1/4 to 1/3 cup of the pork-sauce mixture onto the center of the tortilla.
Sprinkle approximately 1 tablespoon of the combined cheddar and Monterey Jack cheeses over the filling.
Roll the tortilla tightly into a cylinder shape and place it seam-side down in the baking dish.
Repeat the dipping, filling, and rolling process with remaining tortillas until the baking dish is full and tightly packed with enchiladas.
Pour the remaining 1/3 cup of enchilada sauce over the top of the enchiladas and spread gently to coat all of them.
Distribute the remaining cheese mixture evenly over the top.
Cover the baking dish tightly with aluminum foil and bake for 15 minutes.
Remove the foil and continue baking for 10 to 15 minutes until the cheese is completely melted and the top is bubbling around the edges.
Let the enchiladas rest for a few minutes before serving. Serve with your choice of sour cream, fresh diced tomatoes, cilantro, and additional enchilada sauce.
Comments
This is a solid weeknight recipe that checks most boxes for Charlotte cooks. Pork, white beans, corn tortillas, and both cheeses are standard stock at Harris Teeter, Food Lion, Kroger, and Walmart; the real variable is enchilada sauce—some home cooks make their own, but jarred versions (mild or medium heat, usually) are reliably available at all major chains for $2–$3 per jar. The 55-minute claim is honest if you use jarred sauce and pre-cooked pork, but if you're starting with raw pork shoulder or butt, add 30 minutes minimum; same if you're making chile sauce from scratch with dried green chiles. Per serving on a $15–$18 total build, you're looking at roughly $3–$3.50 per plate, which is reasonable for a cheese-and-meat main. The enchiladas reheat beautifully, either in the oven or microwave, making this a natural candidate for Monday dinner and Wednesday lunch. The only real caveat is that this dish works best when the cheese melts and the sauce marries with the filling—if your oven runs cool or you skimp on the sauce, you'll end up with dry, tough tortillas, so don't skip the sauce layer."
Sign in or create a free account to add your review.
