Preheat oven to 350 degrees. Lightly grease a large baking dish
In a medium saucepan over medium heat, melt the butter and sauté the green onions until tender (about 3 to 4 minutes). Add the garlic powder then stir in the green chilies, cream of chicken soup and sour cream. Mix well. Reserve ¾ of this sauce and set aside. To the remaining ¼ of the sauce in the saucepan, add the chicken and ½ cup of shredded cheddar cheese. Stir together.
Fill each tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved ¾ of the sauce with the enchilada sauce. Spoon this mixture over the rolled tortillas and top with the remaining 1 cup of cheddar cheese. Bake in the preheated oven for 30 to 35 minutes or until cheese is bubbly.