Preheat oven to 350. Combine soup and sour cream. In a skillet, stir together cooked chicken, 1 bunch of chopped green onion, 1/2 of the soup mixture and chili powder to taste. Spoon mixture into tortillas and roll them up. Place in large baking dish. Once all are rolled, spoon remaining soup mixture over the tortillas. Slice the monterey jack cheese and place all over the top of the dish. Cover w/ aluminum foil and cook for 35 minutes. Uncover and bake an additional 15 minutes. Garnish w/ remaining onions and top with sour cream and salsa.