In a mixing bowl, combine the all-purpose flour, salt, and baking powder. Gradually stir in water, evaporated milk, and canola oil until a soft dough forms. Knead the dough for 2-3 minutes, then cover and let it rest for 15 minutes.

Divide the dough into four equal portions. Roll each portion into a 6-1/2 inch circle. Heat oil in a deep skillet to 375°F, then fry each circle for 2-3 minutes on each side until they puff up and turn golden brown. Drain on paper towels.

In a skillet over medium heat, sauté the ground beef and chopped onion until the beef is browned and the onion is translucent. Drain any excess fat, then season with salt, garlic powder, and pepper to taste.

In a saucepan, mix the condensed cream of chicken soup, chicken broth, chopped green chiles, and onion powder. Heat gently for about 10 minutes, stirring occasionally, until the sauce is warmed through and slightly thickened.

Carefully cut a pocket into each fried sopapilla. Spoon the beef filling inside, top with shredded cheddar cheese, and drizzle generously with the creamy sauce. Serve immediately while warm.