Easy Chicken & Cheese Enchiladas

1 can (10 3/4 oz) condensed cream of chicken soup
1/2 cup sour cream
1 cup salsa
2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded cheese
6 tortillas
1 small tomato, chopped
1 green onion, sliced

1. Stir the soup, sour cream, salsa, and chili powder in a medium bowl.
2. Stir 1 cup of the salsa mixture with the chicken and cheese in a separate bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in a 11x8-inch baking dish. Pour the remaining salsa mixture over the filled tortillas. Cover the baking dish.
4. Bake at 350F for 40 mins or until the enchiladas are hot and bubbly.
5. Top with tomatoes and onions.