In a large skillet, heat butter over medium heat. Stir in onion; cook and stir until softened, about 5 minutes.
In a medium saucepan, combine the cream of chicken soup, sour cream, and chili powder. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
Add the chicken, salsa, taco seasoning, half of the green onions, and water to onions. Simmer for 10 minutes.
Preheat oven to 350 degrees Fahrenheit. Stir 1 cup of soup mixture into the chicken mixture skillet. Spread remaining soup mixture on the bottom of a 9 x 13 inch baking dish. Fill each tortilla with chicken mixture. Sprinkle with cheddar cheese and fold the tortilla. Place seam-side down in pan. Pour enchilada sauce evenly over the enchiladas. Cover with 1 1/2 cups of cheddar cheese, second half of green onions, and olives. Bake for 25 minutes.
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|Serving Size: 1 Serving (691g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 540 (60%)|
|Amt Per Serving||% DV|
|Total Fat 60g||80 %|
|Saturated Fat 33.7g||168 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 186.7mg||57 %|
|Sodium 2222.8mg||77 %|
|Potassium 1203.3mg||32 %|
|Total Carbohydrate 52.8g||16 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 51.3g|
|Protein 40.1g||57 %|
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Calories per serving: 903
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