Angela's Awesome Enchiladas

Ingredients

• 3 cups Cheddar cheese, shredded, divided
• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 ¼ cups sour cream
• ¼ teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• + 10 more ingredients
• • 1 (4 ounce) can chopped green chilies, drained
  • 1 (1.25 ounce) package mild taco seasoning mix
  • 1 bunch green onions, chopped, divided
  • 1 cup water
  • 1 teaspoon lime juice
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 5 (12 inch) flour tortillas
  • 1 (10 ounce) can enchilada sauce
  • 1 (6 ounce) can sliced black olives

1. Place the chicken in 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 the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded...

View full recipe at SpringPad