Dinner with White on Rice Couple: Chipotle Pork Enchiladas

Happy Cinco de Mayo amigos!!! We love an excuse for a fiesta and we clearly go loco for an excuse to cook and eat Mexican food.

Looks like we are not the only ones craving Mexican food…Todd and Diane of White on Rice Couple must have been craving some Mexican food too and asked us to send them a recipe. Are you kidding? Of course we jumped at the chance to share a recipe with them. We kept reading the request just to make sure we read it right.

Todd and Diane have an amazingly gorgeous food blog. They garden, they cook, and take pictures of food that is, well, just orgasmic (that’s my new favorite word for delicious food pictures.) It’s a true honor to share a recipe with them because we have been drooling over their work for quite some time. Once you see their blog you’ll know what we mean. Todd and Diane are incredibly talented and we have admired their photography for months. Anyone who is a foodie knows who they are — Their photography is absolutely breathtaking.

Todd and Diane we are sending you a BIG virtual abrazo to thank you for featuring one of our recipes, making the recipe yourselves, and doing your magic with the camera. How we wish we were neighbors so that we could have enjoyed the enchilada dinner with you.

I’d like to extend a warm invitation to all of you to check out their blog and see our Chipotle Pork Enchilada recipe. But please come back and leave a comment on our blog.

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  1. Your recipe looks delicious, and of course Todd & Diane’s photography makes it look mouthwatering too. This definitely goes on the must try list, we’re big fans of chipotles. BTW, what do do with leftover chiles & adobo sauce? I usually freeze individually but wonder if you have other suggestions? Thanks and beautiful blog.

    • Thank you Heidi!!! Your blog is beautiful too! WOW!!! For the leftover sauce we refrigerate it for up to 5 days and use it as a salsa over eggs or make chilaquiles for breakfast or we use it over grilled chicken or steak for dinner. OR we freeze it in 16-ounce deli containers for the next time we want enchiladas. It freezes great! I have also made large quantities of this sauce and given containers/jars to friends as gifts. We would love to hear back from you once you try our recipe! Have a wonderful day!

  2. I left a comment about this on your prior post (and on Todd and Diane’s post) but this post was gorgeous and clearly showcased your talent, wonderful family contribution to your food and food heritage AND the food looked over-the-top delicious!

    • Thank you so much Toni! Your local support is much appreciated!!! Now I’m off to take a sneak peak at your blog. I glanced and saw a prickly pear margarita that got my attention. YUM!

  3. Congratulations!!! Yvette, how exciting. Just saw you featured over there and had to tell you how happy I am for you. You girls rock! Kirsten

  4. Congrats Amigas!! first Paula..and now another feature..you girls rock! Can’t wait for the Cookbook!!


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