My favorite thing to hear

I could've just as easily titled this: Should I go green or go red? I didn't have a clue when I started rustling through the fridge and lots of sauce bubbles began crowding my head.

Spinach! Use the spinach!
Chipotle in adobo! Mmmmm, yummy!
Green tomatoes! Ya got plenty!
Tomato sauce! Makes dinner saucy!

You're thinking: She's off her rocker (true, but you knew that already); Mix 'em together (er ... um, that idea wasn't coming together); What the heck are ya makin anyway? (Ah, my point exactly!)

Enchiladas! And for that I need two sauces: Red to mix with the filling and Green to pour over! WooHoo, way to bow to the bubbles!

As for the filling, I had already planned to 're-purpose' the leftover pork chops from a couple nights ago.

Leftovers are key to our weeknight meals as there's often an abundance in the fridge. If anyone can accurately predict how much dinner two teenaged boys will eat on any given night, please let me know. (There's probably a formula that involves Partial Equivalence Relation, but that math's beyond me.)

Anyhoo...

Details?
Here goes:

Green sauce
-In a blender, whiz about a cup and a half frozen spinach with 4 large smashed garlic cloves, 1 roughly chopped large green tomato, juice of 1 lime, 1 t olive oil, 1 t each ground coriander and cumin, a half t salt and freshly ground black pepper until you have a thinish pesto-like consistency.
-Pour into a bowl.

Red sauce
-In the same blender jar - no need to rinse - whiz 1 8oz-tin tomato sauce, 2 T chipolte chiles in adobo, 1 t taco seasoning, a half t allspice, a dash of salt and freshly ground black pepper until smooth.

Enchiladas
-Preheat oven to 350 degrees.
-Spread about a quarter cup of the Green sauce on the bottom of a baking dish.
-In a bowl, combine diced pork chops with 1 15-oz tin drained black beans and the Red sauce.
-Using 12-inch flour tortillas, put about 2 to 2 and a half heaping soup spoons of filling into the middle and roll over once, tuck in the ends then roll again. Place in dish seam side down and continue until you're out of filling or tortillas. I think I got 11 out of this.
-Once all the enchiladas are nestled in the dish, pour the Green sauce along the center of the rows of enchiladas and top with shredded cheese (cheddar, taco blend, Mexican blend, even mozzarella if that's what you have).
-Bake uncovered for 25 to 35 minutes until hot and bubbly.

Oh, and what's my favorite thing to hear?
The boys say: It's really good!