Chicken Enchilada Recipe

Thank you to everyone who came to help us prepare meals for our Compassionate Service Needs. Below is the recipe that was prepared at Sister Miller's home-Chicken Enchiladas. The other two recipes will be posted when I get them ;).
Chicken Enchiladas
Red Enchiladas Sauce- Recipe makes 3 cups and cost the same as one can of the store bought sauce.
• Enchilada Sauce:
• 2 tablespoons CRISCO® Oil
• 2 tablespoons all-purpose flour
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (14 ounce) can chicken broth
• 1 (8 ounce) can tomato sauce
• 1 teaspoon salt
• 1/4 teaspoon garlic powder
Enchilada Sauce: Heat CRISCO® Oil in large saucepan; stir in flour and chili powder. Cook for 1 minute. Add remaining ingredients, bring to boil, and simmer for 10 minutes. Makes three cups of sauce
Enchiladas-

• 2pounds skinless, boneless chicken breast meat - cut into chunks
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 3/4 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 12 (12 inch) flour tortillas
• 3 cups Cheddar cheese, shredded, divided
• 3-4 green onions, chopped
• 1 can enchilada sauce – Replace with the homemade sauce (1 1/4 cup)
• 1 (6 ounce) can sliced black olives
Place chicken in saucepan with enough water to cover. Cook chicken, cool and shred. Heat the butter in a skillet, cook and stir the onion until done. Add the shredded chicken, green chilis and taco seasoning and water. Allow to simmer for 10 minutes. Remove from heat and stir in the lime juice, onion powder, chili powder, and sour cream.
Preheat the oven to 350 degrees. Pour other ½ cup of enchiladas sauce on the bottom of the 9x13 baking dish.
Fill each tortilla with the chicken mixture. Spread cheese over the chicken filling, roll and place in baking dish.
Pour 3/4 cup enchiladas sauce over the enchiladas. Cover with remaining 1 ½ cup cheese. Sprinkle with green olives and green onions. Bake for about 25 minutes until filling is hot and cheese bubbling.