Martha's Chicken Enchiladas

Chicken Enchiladas

2 pounds skinless, boneless chicken (1 package of chicken works well or you can use a pre-cooked rotissserie chicken) breast meat - cut into chunks
1 can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 can chopped green chilies, drained
1 package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Mexican blend cheese (I like a blend better than a straight Cheddar)
1 can enchilada sauce (I like mild)
1 can sliced black olives (optional for the top)

Cook the chicken first. Either get a rotisserie chicken or I bake the chicken breasts until cooked through (1 hr. at 350 with a little chicken broth in the baking dish)

In a saucepan, combine 1 can condensed cream of chicken soup,
1 1/4 cups sour cream, and the 1/4 teaspoon chili powder.

In a skillet, add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

Preheat an oven to 350 degrees. Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.