Chicken Enchiladas

Place chicken, chopped onion, water, onion powder, garlic powder, chili powder, oregano, paprika, cumin, salt, and pepper into a crock pot. Cook on high for 3-4 hours (or low for 7 hours).

Then pull the chicken out of the crock and put it on a cutting board. Shred chicken with a fork and then put it back into the crock pot. Add green chilies and lime juice and zest to the chicken.

Preheat oven to 350 F.

In a small bowl, combine soup, sour cream and chili powder. Add 1 cup of this mixture into the chicken.

Spread the remaining soup mixture on the bottom of a large baking dish (or dishes). Fill each tortilla with chicken mixture and sprinkle the chicken with cheese. Roll the tortillas and place them seam side down in the baking dish. Pour enchilada sauce evenly over filled tortillas. Sprinkle remaining cheese on top. Top with chopped green onions.

Bake 25 minutes (or you could freeze it at this point).