Awesome Enchiladas

= Ingredients =


 * 2 lbs skinless, boneless chicken breasts, cut into chunks
 * 1 10.75 oz can condensed cream of chicken soup
 * 1 ¼ cup sour cream
 * ¼ tsp chili powder
 * 1 tbsp butter
 * 1 small onion, chopped
 * 1 4 oz can chopped green chiles, drained
 * 1 package mild taco seasoning mix
 * 1 bunch green onions, chopped, divided
 * 1 cup water
 * 1 tsp lime juice
 * ½ tsp onion powder
 * ½ tsp garlic powder
 * 5 12 inch tortillas
 * 3 cups cheddar cheese
 * 1 10 oz can enchilada sauce
 * 1 6 oz can sliced black olives

= Preparation =


 * 1) Place chicken in a large pot and add water to cover. Bring to boil over high heat, then reduce heat to medium-low, simmering until the chicken is no longer pink, about 10 minutes. Shred chicken, then set aside.
 * 2) In a saucepan, combine soup, sour cream, and chili powder. Bring to a simmer over low heat, stirring occasionally, then turn off heat and cover to keep warm.
 * 3) Heat butter in a skillet over medium heat. Stir in onion, cooking and stirring until translucent. Add chicken, chiles, taco seasoning, half the green onions, and water. Simmer for 10 minutes, then stir in lime juice, onion powder, and garlic powder. Simmer an additional 10 minutes.
 * 4) Preheat oven to 350°. Stir 1 cup of soup mixture into the skillet with the chicken mixture. Spread remaining soup mixture on the bottom of a 9x13 inch baking dish.
 * 5) Fill each tortilla with chicken mixture. Sprinkle cheddar cheese over the filling before folding the tortillas, reserving half the cheese for topping the enchiladas. Place folded tortillas, seam side down, in pan.  
 * 6) Pour enchilada sauce over the enchiladas. Cover with remaining cheddar cheese, green onions, and olives.
 * 7) Bake for 25 mins, until heated through.