Chicken sour cream endhiladas

1. In a saucepan, combine soup, sour cream, chili powder, salt, pepper, garlic powder, and green chilies. After cooking and deboning chicken, cut into bite size pieces. Pour oil in skillet. Dip tortillas one at a time, in pan to soften. Spray an 8x8 inch pan with Pam. On each tortilla, place a small amount of chicken, onions, cheese, and sauce. Roll up and place in pan. When all have been filled and placed in pan, pour leftover sauce over the enchiladas. If there was any leftover chicken, put it in the sauce. Bake at 350 for 40 minutes. Garnish with green onions and paprika, if desired.