2 lbs skinless, boneless chicken breast cooked and shredded
10.75oz can cream of chicken soup
1 1/4 C sour cream
1/4 tsp chili powder
1 T butter
1 small onion, chopped
4oz can chopped green chilies, drained
4oz package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 C water
1 tsp lime juice
1/2 tsp onion powder
1/2 tsp garlic powder
5 (12 inch) flour tortillas
3 C cheddar shredded and divided
10oz can enchilada sauce
6oz can sliced black olives
Cook and shred chicken. Combine soup, sour cream, chili powder in saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
Heat the butter in a skillet over medium heat. Stir in the onion; cook ad stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken, chilies, taco seasoning, half the green onion and water. Allow to simmer for 10 min.
Stir in lime juice, onion powder and garlic powder. Simmer an additional 10 min.
Preheat oven to 350. Stir 1 C of soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of 9x13 baking dish.
Fill each tortilla with chicken mixture. Sprinkle cheese over the filling before folding the tortillas, reserving half of the cheese for topping the enchiladas. Fold tortillas over the filling and place seam side down in prepared pan.
Pour enchilada sauce evenly over the enchiladas. Cover with the remainng 1 1/2 C cheddar. Srinkle the reserved green onions and olives on top of cheese.
Bake until filling is heated through ad cheese is melted and bubbling, about 25 min.
