I know, I know. After the debacle with the lasagna last week, I sort of swore off using the slow cooker for anything but shredded bbq and pot roasts. I immediately turned around and made the turkey in it on Tuesday, but that totally counts as a roast, so yeah.
I had planned to have enchiladas on Friday night, but decided to switch nights and have them tonight instead. After having a really easy prep schedule this week and crazy times at work, no part of me wanted to cook and shred chicken last night. So, I decided to cook all of the enchilada filling in the slow cooker today instead!
This morning, I threw diced onion, diced bell pepper, diced tomatoes, chicken, and taco seasoning in there with some water…and when I came home, there was beautifully cooked chicken. I used the hand mixer to shred it and them mixed in some Greek yogurt to add creaminess. Of course, I topped them off with some shredded cheddar cheese, with some help from Boog, and popped them into the oven.
In an overabundance of caution (since I got burned last week), I added a bit too much water, but otherwise, these were great. This is definitely the plan for enchiladas from now on, though I will probably mix up the ingredients a little more, like some salsa verde in place of the tomatoes. Who knows? Now that I found a way to make these even easier, I’ll have time to think through new options 🙂