CHICKEN ENCHILADAS

INGREDIENTS

3 skinless chicken breasts

1 can cream of chicken soup

1 1/4 cup sour cream

1/4 tsp chili powder

1 T butter

1 small onion, chopped

1 (4 oz.) can green chiles, drained

1 package mild taco seasoning mix

1 bunch green onions, divided

1 cup water

1 tsp lime juice

1/2 tsp onion powder

1/2 tsp garlic powder

5 12 inch flour tortillas

3 cups shredded cheese

1 can enchilada sauce

1 can sliced black olives

DIRECTIONS

• Boil chicken and shred. Combine soup, sour cream and chili powder in a saucepan. Bring to a simmer and then turn off and cover.
• Heat butter-cook onion about 5 minutes. Add chicken, green chiles, taco seasoning, half of green onion and water. Simmer 10 minutes. Stir lime juice, onion powder, garlic salt; simmer 10 minutes. Preheat oven 350.
• Stir 1 cup soup mixture with chicken mixture. Pour remaining soup in 9x13 dish. Fill tortillas with mixture and sprinkle cheese on top. Put in dish and pour enchilada sauce evenly covering tortillas. Sprinkle cheese, green onion, and olives on top. Bake in oven for 25 minutes.