Chicken Enchiladas

This recipe was good...not great...but good. Great for picky eaters who don't like a ton of flavor! LOL! I would definitely add more spices next time! But they were easy to make and filling! I'd say 3 out of 5 stars! Ha! And as I'm typing this out I realized I forgot to put in the taco seasoning! LOL! NO wonder they were lacking something!

Chicken Enchiladas

2lbs chicken - cooked and shredded
1 can cream of chicken soup
1 1/4C sour cream
1/4 tsp chili powder
1Tsp butter
1 small onion - chopped
1 can chopped green chilies
1 package taco seasoning mix
1 bunch green onions - chopped and divided
1C water
1tsp lime juice
1/2tsp onion powder
1/2tsp garlic powder
5 flour tortillas
3C shredded cheddar cheese - divided
1 can enchilada sauce

Combine the cream of chicken soup, sour cream and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, green chilies, taco seasoning, half of the green onion and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder. Simmer for an additional 10 minutes.
Preheat oven to 350*. Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 baking dish.
Fill each tortilla with chicken mixture. Sprinkle cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam side down in the pan.
Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of cheddar cheese. Sprinkle the reserved chopped green onions on top of the cheese. Bake in the oven until filling is heated through and cheese is melted and bubbling about 25 minutes. 1