Preheat oven to 350°F.

In medium bowl, stir together 3/4 cup picante sauce, sour cream, soup and chili powder.

In a large bowl, mix picante mixture, chicken and cheese.

Spoon about 1/3 cup chicken mixture down the center of tortillas.

Roll up the tortillas and place seam side down in a lightly greased 11×8 inch baking dish.

Pour remaining picante sauce over filled tortillas.

Cover the baking dish with foil.

Bake for 40 minutes or until enchiladas are bubbling.

Top with green onion and more sour cream and cheese.