Awesome Creamy Chicken Enchiladas

Place the chicken into a large cooking vessel and add enough liquid to cover it completely. Place the pot over high heat and bring the mixture to a rolling boil, then gradually decrease the intensity of the heat to a low-medium setting, cover it with a lid, and let it cook gently for about 10 minutes or until the chicken is no longer pink and the liquid flows freely.

Take the cooked chicken out of the pot and allow it to rest for a few minutes until it has cooled down enough to handle, approximately 5-10 minutes. Use two forks to shred the chicken into smaller pieces.

In a separate saucepan, combine the sour cream, condensed soup, and chili powder. Place the saucepan over low heat and let it simmer occasionally, then turn off the heat and cover it to keep it warm.

At the same time, melt butter in a skillet over medium heat. Add the onion and cook it until it becomes translucent, about 5 minutes. Add the shredded chicken, water, half of the green onions, green chiles, and taco seasoning; let it simmer for 10 minutes. Stir in lime juice, onion powder, and garlic powder; let it simmer for an additional 10 minutes.

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

Stir 1 cup of the soup mixture into the skillet with the chicken. Spread the remaining soup mixture over the bottom of a 9x13-inch baking dish.

Fill each tortilla with 1/5 of the chicken mixture and about 5 tablespoons of 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 Cheddar cheese, remaining green onions, and olives.

Bake in the preheated oven until the filling is heated through and cheese is melted and bubbly, about 25 minutes.