#GlutenFree Pork Enchiladas

Today is the 11th anniversary of September 11th. I will never forget what happened,where I was and I'm sure you  remember where you were too. Today let's be thankful for all of our blessings and be great full for who has been in our lives whether they are here with us today or not. I feel the best way to celebrate somebody is with great meal and a great drink. So in honor of this special day I will be making a great meal ! I call this typepe of meal a First Over, I used the leftover meat from my Pork Roast with Prosecco I made earlier in the week.. You will find more first over recipes on Cooking Underwriter this year. My goal is to make at least one first over per month so I hope you enjoy this meal as much as we did.

This is the last day to enter our giveaway with Meyer's Elgin Sausage House Please go by and enter


Green Pork Enchilada  Ingredients:

12 Corn Tortillas
1 32 oz Can of Green Enchilada Sauce
2 cups Shredded Cheddar Cheese
2 Cups Monterrey Jack Cheese
Cooked Chopped Spinach
3 chopped Green Onions
3 Cups shredded Pork
Garnish with Olives
Cooking Spray

Equipment:

13 x 9 Pyrex pan
2 Shallow Pasta bowls for cheese and Green Sauce
1 bowl to shred Pork in.
1 Cookie Sheet

Preheat Oven to 350 degrees.

Grade Both the Monterrey Jack Cheese and The Cheddar Cheese

Shred Pork

Next poor about a cup of Green Enchilada Sauce in a shallow pasta bowl.

Take 3 Tortilla one at a time and place in bowl with sauce one at a time flipping until covered in sauce

Poor a 1/4 cup of Green Enchilada Sauce in bottom of 13x 9 pan.

Cook Frozen Chopped Spinach and drain

 In a large bowl mix grated cheese shredded pork  green onions spinach and 1/4 can sauce

Next roll about a 1/4 cup of mixture in Tortilla

Then stack side by side cover with cheese and pour leftover sauce on .

Bake in oven for 45 minutes at 350 degrees and enjoy.