Awesome Enchiladas

Recipe Courtesy of allrecipes.com

Prep Time  45 minutes
Total Time  1 hr 45 minutes
Serves 8

Ingredients:

2 lbs skinless, boneless chicken breasts, cut into chunks
1 (10.75 oz) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 oz) can chopped green chiles, drained
1 (1.25 oz) package mild taco seasoning
1 bunch green onions, chopped and divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
10 (12-inch) flour tortillas
3 cups shredded cheddar cheese, divided
1 (10 oz) can enchilada sauce
1 (6 oz) can sliced black olives

Directions:

Place the chicken in a large pot and add water to cover.  Bring to a boil over high heat, then reduce heat to medium-low; cover, and simmer until the chicken pieces are no longer pink, about 10 minutes.  Shred the chicken by placing 2 forks back to back and pulling meat apart.  Set the shredded chicken aside.  Meanwhile, combine the cream of chicken soup, sour cream and chili powder in a 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 and stir until the onion has softened and turned translucent, about 5 minutes.  Add the shredded chicken, chopped green chiles, taco seasoning, half of the green onions, and water.  Allow to simmer for 10 minutes.  Stir in lime juice, onion powder and garlic powder; simmer for an additional 10 minutes.

Preheat oven to 350 degrees F.  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 tortilla, reserving half of the cheddar cheese for topping the enchiladas.  Fold tortillas over the filling and place seam-side down in the prepared pan.

Pour enchilada sauce evenly over enchiladas.  Cover with the remaining 1 1/2 cups of cheddar cheese.  Sprinkle the reserved green onions and the sliced olives on top of the cheese.  Bake 25 minutes or until filling is heated through and cheese is bubbly.