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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Two things I am all about: Using my slow cooker and trying other culture’s cuisine. I’m checking both of those off with this recipe. 
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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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I seriously dread coming up with names for my recipes. I go back and forth between cutesie adorable names and just straight out saying what the ingredients are. I need to hire one of those nail polish namer people (legit job) and have them start coming up with fun names for my recipe.
Until then…. You get Dark Chocolate Zucchini Cake Bars. 
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I’ve noticed the recipes I keep coming back to are traditionally peasant meals. Kitchari, cabbage rolls, shakshuka, any casserole, and ratatouille. All simple meals with simple ingredients meant to fill and nourish bodies. They aren’t particularly fancy and you won’t see them featured in their traditional forms on high-end menus.
But that doesn’t mean they aren’t delicious and shouldn’t be eaten all the time.
There is something so satisfying by using staple ingredients like tomato sauce or eggs and creating a meal you know makes people happy. Which is exactly what I was looking for in dinner a few weeks ago. 
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Life Healthfully Lived 