Hello from Spain!!!
To say we already love it here is probably an understatement! So many adventures, amazing food, beyond friendly people, beautiful architecture and just a general positive atmosphere! There also have been some funny and negative sides like getting our licenses plates stolen, not knowing how to order steak and ending up with something that for sure wasn’t steak (we don’t actually want to know what it was haha), only knowing the words for 10 slices so pretty much the charcuterie man laughed at me when I asked for 10 slices of everything!
In other exciting news—WE GOT A HOUSE!!!! This is something we have been praying about for 6 months now and there is always a little bit of stress (ok a lot actually) not knowing where you are going to live, especially for people like us who love to cook and hang out at home! A kitchen and a lot of incoming sunlight was a big priority for me and the first few houses we saw had horrible kitchens and were super dark. Well, we pretty much found a dream house with the most amazing landlord in a beautiful neighborhood! I can’t wait to decorate and cook and show you all the new house!
I truly am entering this new year with a huge sense of gratitude and also thankful for my husband walking this crazy adventure with me…if there is one thing the military teaches you, is that you have to rely on each other and choose joy throughout the process!
Ok let’s talk about enchiladas, more like go make these now please!
So truth be told, enchiladas are some of my all time favorite foods! And I haven’t eaten a bite of one in almost 6 years…which is no fun because it is literally one of my husband’s favorite foods (and the only time he deviates from the way we eat in front of me!).
So when a package of Siete grain-free tortillas arrived, I couldn’t resist the urge of making enchiladas…and then making them over and over and over again aNew Year friends!nd not really wanting to share, but I did share, cause food tastes better that way!
On New Years Eve, my dad and I had a tradition of making homemade enchiladas. We would go all out with fresh tortillas, homemade sauce and meats. It was always something I looked forward to and I for sure have missed this tradition over the years!
Truly my favorite part of my job is creating recipes that re-live traditions, because traditions are something that bind us together and this recipe just makes me happy thinking about making enchiladas again one day with my dad!
Happy New Year friends!
…and yes, before anyone sends me an email, I know that enchiladas are not Spanish food, this just happened to be the recipe in my queue for you all 😉
Gluten Free Pulled Pork Salsa Verde Enchiladas
- 8 Siete grain-free tortillas (I prefer coconut & cassava)
- 2 cups pulled pork, strained of excess juice
- 1 1/2 cup salsa verde
- 4 oz cheddar or jack cheese, shredded
- avocado, chives, and tomatoes for garnish
- Preheat your oven to 375 degrees F.
- Strain your pulled pork of all excess juices and then measure and set aside.
- Add a bit of meat to each tortilla* and roll up in the form on an enchilada.
- Repeat the process until you have made the pan of enchiladas.
- Cover with the salsa verde and then the shredded cheese.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
*If using Siete tortillas, bring to room temperature then warm them slightly in the oven for about 30 seconds-1 minute so that they are pliable.
**If not using cheese bake covered with foil for 10 minutes then uncover and bake for 15 more minutes.