Prep the fillings
Cut the Chicken Breast into bite-size chunks. Chop the Onion and the Green Onion, keeping about half of the green onion aside for the topping. Drain the Chopped Green Chiles and the Sliced Black Olives, and shred the Cheddar Cheese.
Heat the oven
Heat the oven to 350° F.
Cook the filling
Melt the Butter in a large skillet over medium heat. Add the Onion and cook, stirring, until soft and translucent, about 5 minutes. Add the chicken and cook, stirring, until the pieces are mostly opaque. Stir in the Water and Cream of Chicken Soup, then whisk in the Sour Cream, Chili Powder, Mild Taco Seasoning Mix, Lime Juice, Onion Powder, and Garlic Powder. Add the Chopped Green Chiles, lower the heat, and simmer gently for 10 minutes, stirring often, until the chicken is cooked through and the filling is thick enough to spoon neatly into tortillas. Fold in half of the green onion.
Roll the enchiladas
Spoon the chicken filling down the center of each Flour Tortilla, roll them up snugly, and arrange them seam-side down in the baking dish. Pack them in a single layer so they stay closed.
Top and bake
Pour the Enchilada Sauce over the rolled tortillas, then sprinkle on the Cheddar Cheese, the remaining green onion, and the Sliced Black Olives. Bake until the cheese is melted and the sauce is bubbling around the edges, 20 minutes. Serve hot.
