Easy chicken & cheese enchiladas

1 can (10 3/4 oz) cream of chicken soup
1/2 cup sour cream
1 cup picante sauce
2 teaspoons chili powder
2 cups cooked & shredded chicken
1/2 cup shredded monerey jack cheese ( or other cheese of your preference)
6 warm flour tortilla shells (6")
1 green onion (chopped)

Preheat oven to 350. Grease 11x7 baking dish. In a medium bowl, combine all ingredients, except chicken, cheese, onions, and shells. In a seprate bowl, combine 1 cup of mixture with chicken and cheese. Divide chicken mixture among the shells, roll up and place seam down in prepared pan. Pour remaining soup mixture over the top. Cover & bake 40 minutes. Top with onions.