Best thing, they're super easy, too! The recipe says to cook in the crock pot but I just used a skillet because I wasn't prepared. I bet the crock pot would make the meat taste better because the flavors would soak into the chicken more. I also added onion and black beans. Black bean add-ins are almost a must for my house because it stretches the meat a bit farther (not to mention the added protein).
I liked using the queso fresco crumbling cheese. I almost didn't since I already had cheddar on hand but I'm glad I picked it up at Aldi for just over $2. New texture and flavors meshed well with the chicken and lime paprika, cumin, chili powder sour cream mixture.
Here's the original recipe link: http://www.ishouldbemoppingthefloor.com/2013/07/slow-cooker-enchilada-tacos.html
