I tried. I tried like three different times. We have had more enchiladas than a human should have to eat. That’s a lie. Enchiladas are delicious and there should be an endless supply. But we have eaten a lot of enchiladas over here.
Yet I just can’t get a good picture of enchiladas made in the slow cooker. No matter what, it sort of looks like vomit. 
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I’m working on a slow cooker enchilada recipe for you and it is both awesome and awful. Awesome because the flavors I have are REALLY good and the enchiladas turn out delicious. Awful because it looks like vomit when it’s done cooking. 
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As the weather gets cooler, creamy dishes sound better and better. I mean, let’s be real, creamy dishes are ALWAYS good but I actually start to crave them as the temperature drops. We had a weird snap of cool weather in August that spawned this alfredo-esque recipe. I didn’t even have a fully formed plan when I started making this but when I had the first bite I knew I was onto something. 
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Every time I see cherries in the grocery store on sale I pick up a bag. Then when I get home, I stare at it and try to think of things to do with it other than just shove them all in my mouth at once.
Totally never done that. 
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Adam and I are currently on our way back home from a wedding in Michigan. It was a beautiful wedding and interesting to see two cultures (Indian and American) come together. I’ve never been to an Indian wedding so I really liked seeing their traditions and how they celebrate. Plus, the weather was great and the farm scenery was awesome.
Congratulations to Katie and Sachin! 
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Life Healthfully Lived 