recipe adapted from this
epic mexican shredded chicken (this time I just threw 4 chicken breasts/1 can cream mushroom/packet taco seasoning in slow cooker)
8oz sour cream
1 can cream mushroom soup
few pinches of chili powder

1 T olive oil
1 yellow onion, chopped
2 small cans chopped green chiles
like 8 green onions, chopped
fresh cilantro (to taste)
garlic powder, onion powder, cumin powder (to taste)

~13 6" corn tortillas (or equivalent)
12oz shredded mexican cheese/cheddar
16oz enchilada sauce
4oz black olives

Preheat oven 350F.
Precook chicken in slow cooker, or cook it in a skillet and shred.
In saucepan combine sour cream, cream of mushroom, and chili powder. Let simmer ~10 min then remove from heat.
Cook onion in a big skillet with olive oil till caramelized. Then add in the shredded chicken, chiles, green onion, lime juice, half of the cilantro, and seasonings. Simmer ~10 min.
Soften the tortillas by spraying each side with cooking spray, then microwave like 6 at a time for ~40sec with a damp paper towel on top.  That way they don't crack when you roll them up.
Mix some of the sour cream mixture into the skillet with the chicken. Pour the rest in big baking dish.
Fill each tortilla with chicken mixture and cheese, and lay in baking dish.
Top with enchilada sauce, rest of shredded cheese, olives, and some more cilantro.
Bake for ~25 min.

Notes* next time I'm going to omit the black olives, and use jalapenos instead of green chiles.
Update* much better. Still used corn tortillas (bc enchiladas apparently must use corn for authentic). Damn with tradition I'm using flour next time

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