Chopped Chicken Enchiladas

4 boneless, skinless chicken thighs, cooked and chopped
1/2 can of sliced black olives
1/4 cup white onion, chopped
1/4 cup shredded cheddar cheese
4 tablespoons sour cream
2 tablespoons canned diced tomatoes
2 tablespoons garlic powder
1 tablespoon taco seasoning
1 teaspoon red pepper flakes
Salt & Pepper to taste
Corn tortillas
Sour cream, for topping
Shredded cheddar cheese, for topping

PREHEAT OVEN TO 400 degrees. Put the chicken, olives and onion into a food processor and process the heck out of it. Put mixture into a medium mixing bowl. Add diced tomatoes, garlic powder, taco seasoning, red pepper flakes, salt & pepper (if needed or wanted) and mix together with a wooden spoon. Add sour cream and shredded cheese. Mix together again. Heat up those corn tortillas so they're flexible. Add chicken mixture to corn tortillas and attempt to roll. Place "rolls" into a nicely greased dish. Add copious amounts of sour cream (all over so there is no crunchiness) and shredded cheese. Place in oven for about 10-15 minutes, or until cheese is at desired cheesiness.

Two bowls? Well, my kids are picky and won't eat "black things" in their food. Their bowl has just the chicken, cheese, sour cream and a smidge of tomato in it. Extra sour cream too.

(By the way, these have not had the sour cream and cheese added yet.)

I could not believe how good these turned out, but I'm easily impressed.

I was a wee bit nervous about cooking the sour cream, but it melted to just the right consistency and made the tortillas nice and soft.

Why food process the chicken? I find that my girls will actually eat the meat if they can't tell it's meat. Plus, everything mixed better that way.

I think I just fell in love with my food processor.