I’ve recently become very well acquainted with my slow cooker. Why, I ask you. Why have I not been using this magical device every day of my life?? I mean I’ve used it a couple times before but it wasn’t until just this past week that we’ve truly bonded. I don’t know where my head has been but all I can say is, thank you Mister Slow Cooker.
My husband and I love love LOVE Mexican food. That’s why I married him. Okay it’s not, but it is a really awesome bonus that we could both potentially eat Mexican dishes for breakfast, lunch, dinner, and dessert every single day of our lives and never get sick of it. I am pretty sure that’s not even an exaggeration either. We have yet to actually put this theory to the test, but when we do, I’m confidant we’d be blissfully enjoying our endless fiesta. This recipe is sooooo good and SO easy. Seriously. Which is honestly to the credit of the slow cooker. Throw it all in the pot before you leave for work and these creamy cheesy saucey enchilada babies will come together in fifteen minutes flat when you get home. Weeknight dinner: done.
