Sometimes Things Work Out, Even If You Don't Follow the Instructions

My head has been all over the place lately. We're in the heat of senior year, plus some serious health crises among friends, and the easy things have become harder. This recipe for Creamy Chicken Enchilada Bowls is not hard, but I felt like I had to read it 20 times to make sense out of it all. Thankfully, even though I didn't follow the instructions exactly as written, it was pretty forgiving and ultimately tasty.

As slow cooker recipes go, this one has a few steps. Since we aren't big fans of peppers, I chose to skip the sauté step, and instead just threw some chopped onion in with the chicken while it cooked. Despite forgetting the enchilada sauce at this step (I added it after the shredded chicken was returned to the crock), the flavor turned out nicely. 

For some reason, the addition of black beans and corn really works in this mixture, even better than several other similar recipes I've tried. This is a versatile dish, so far we've enjoyed ours as rice bowls, and as nachos, and they could totally be made into enchiladas with a little of the extra sauce and a sprinkle (handfuls) of cheese.