Sunday, November 10, 2013
Today I am thankful for enchiladas verdes. Some of ya'll may not know this (but, many of you will recall) that I have a weakness for cheese enchiladas. And normally I stick to the traditional: cheese, corn tortillas, and red sauce. And then more cheese sprinkled on top. I used to eat such a concoction weekly, but since moving back home (almost coming up on a year now) I have ceased to eat any enchilada with such frequency. I'm sure my arteries are thankful for that.
One day, on a strange whim, I decided to get a green enchilada sauce in lieu of my usual red. And I never looked back. My only regret is not discovering the amazingness that is the green enchilada sooner! I'm not sure it'll please my arteries, but it sure pleases my tastebuds.
Yesterday my mom put a pork roast of some butt/shoulder sort in the crockpot. Today I used some of it to make cheese and pork enchiladas verdes. I am astonished that despite my depression, I have retained some sense of self-control with eating (not always, mind you, but today was a definite victory) and limited myself to just TWO enchiladas. I did, however, make two full casserole dishes of enchiladas so that I could feast on the leftovers.
Thank you, green enchiladas, for being a thing.
I may or may not have licked my plate.