Delicious chicken enchiladas

Place boneless chicken breast meat 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.

Remove meat from pan and let cool. Shred the chicken with two forks.

Combine sour cream, condensed cream of chicken soup, and chili powder in a saucepan. Bring to a simmer, stirring occasionally, turn off the heat.

Melt butter in a skillet over medium heat.

Add chopped onion. Cook and stir until translucent (about 5 minutes).

Add shredded chicken, water, 1/2 of the green onions chopped and divided, chopped and drained green chiles, and mild taco seasoning. Simmer for 10 minutes.

Stir in lime juice, onion powder, and garlic powder. Simmer for 10 more minutes.

Stir 1 cup soup mixture into the skillet with the chicken. Spread remaining soup mixture over the bottom of a 9×13-inch baking dish.

Fill each flour tortilla with 1/5 of the chicken mixture and about 5 tablespoons shredded Cheddar cheese.

Roll tortillas around filling and place enchiladas, seam-side down, into the baking dish.

Pour enchilada sauce over top and sprinkle with remaining shredded Cheddar cheese, remaining green onions, and sliced black olives.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the oven until filling is heated through and cheese is melted and bubbling (about 25 minutes).