Talk about soul food. After cold rainy days in England, these gooey treats warm our hearts and remind us of home. Even Sweet Pea loves these, especially the olives. It's made from ingredients we typically have on hand and we are a cheesy (yes, realistically and figuratively) family so this is prefect. Sweet Pea points to fridge daily and announces "cheese!", which actually sounds more like "keys!". This recipe meets a frequent cheesy craving.

Ingredients:
2 cups shredded chicken, cooked
1 small-med onion, diced
4 cups sharp cheddar, shredded
1 1/2 cups sour cream
8 8 inch tortillas
1 can diced tomatoes, drained of liquid
3/4 cup green olives, sliced in half
1/4 tea cayenne pepper
1 clove garlic, minced

Extra sour cream and salsa for topping (or smothering)

Directions:
Preheat oven to 350F or 175C

Mix chicken, 1 cup sharp cheddar, onion, and 3/4cup sour cream in a bowl.

Evenly fill each tortilla and place in a 9x13 casserole dish. Enchiladas should end up in a single line.

Melt the rest of the sour cream and cheese in a microwaveable bowl. Add cayenne, garlic, and drained tomatoes.

Pour cheesy sauce over the enchiladas and sprinkle with black olives

Whack it in the oven for about 30 minutes or until bubbly.

Cheap and I top ours with salsa and more sour cream to make it even gooier (pictured).