Chicken Enchiladas | Johanneck Family Recipes | Umami

Ingredients

• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 ¼ cups sour cream
• 1 (10.5 ounce) can condensed cream of chicken soup
• ¼ teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 cup water
• 1 bunch green onions, chopped, divided
• 1 (4 ounce) can chopped green chiles, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 teaspoon lime juice
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups shredded Cheddar cheese
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives, drained