Chicken Enchiladas

2 lbs chicken breast shredded	1 cup water
1  can condensed cream of chicken soup	1 teaspoon lime juice
1 1/4 cups sour cream	½ teaspoon onion powder
1/4 teaspoon chili powder	½ teaspoon garlic powder
1 tablespoon butter	5 (12 inch) flour tortillas
1 small onion, chopped	3 cups Cheddar cheese, shredded, divided
4 ounce can chopped green chilies, drained	1 (10 ounce) can enchilada sauce
1 (1.25 ounce) pkg taco seasoning mix	1 (6 ounce) can sliced black olives
1 bunch green onions, chopped, divided

Combine cream of chicken soup, sour cream, and chili powder in 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 the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.  Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water.  Allow to simmer for 10 minutes.  Stir in the lime juice, onion powder; simmer for an additional 10 minutes.

Preheat an 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 inch baking dish.

Fill each tortilla with chicken mixture.  Sprinkle 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 ½ cups of cheese.  Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese.  Bake in preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.