Ingredients

• 2 pounds skinless , boneless chicken breast meat - cut into chunks
• 1.25 cups sour cream
• 1 , 10.5 ounce
• 0.25 teaspoons chili powder
• 1 tablespoon butter
• 1 small onion , chopped
• 1 cup water
• 1 bunch green onions , chopped, divided
• 1 , 4 ounce
• 1 , 1.25 ounce
• 1 teaspoon lime juice
• 0.5 teaspoons onion powder
• 0.5 teaspoons garlic powder
• 5 , 12-inch
• 3 cups shredded Cheddar cheese
• 1 , 10 ounce
• 1 , 6 ounce

Instructions

1. 1 Place chicken into a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until chicken is no longer pink and the juices run clear, about 10 minutes.
2. 2 Remove from the pot and let sit until cool enough to handle, 5 to 10 minutes. Shred chicken with two forks.
3. 3 Combine sour cream, condensed soup, and chili powder in a saucepan. Bring to a simmer, stirring occasionally, then turn off the heat and cover to keep warm.
4. 4 At the same time, melt butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shredded chicken, water, 1/2 of the green onions, green chiles, and taco seasoning; simmer for 10 minutes. Stir in lime juice, onion powder, and garlic powder; simmer for 10 more minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Stir 1 cup soup mixture into the skillet with the chicken. Spread remaining soup mixture over the bottom of a 9x13-inch baking dish.
7. 7 Fill each tortilla with 1/5 of the chicken mixture and about 5 tablespoons Cheddar cheese.
8. 8 Roll tortillas around filling and place enchiladas, seam-side down, into the baking dish. Pour enchilada sauce over top and sprinkle with remaining Cheddar, remaining green onions, and olives.
9. 9 Bake in the preheated oven until filling is heated through and cheese is melted and bubbling, about 25 minutes.

Nutrition per serving