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Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken and saute for 4-5 minutes and break it up with a wooden spoon. Some liquid is okay.
Stir in the cumin, oregano, and onion powder. Season with salt and pepper, to taste. Continue to cook the ground meat and break it down with a spoon until it’s fully cooked and no pink remains for an additional 1-2 minutes.
Remove the pan from the heat and stir in green onions and cilantro. Set aside.
In a bowl, whisk together the salsa and sour cream.
To the ground chicken mixture, add ¾ cup sour cream mixture and ½ cup of cheese. Stir to combine.
Preheat the oven to 350F. Lightly coat a 9X13 baking dish with a non-stick spray and set aside.
Fill each tortilla with a heaping ¼ cup chicken mixture, roll it up, and layer seam down into the baking dish.
Top the tortillas with the remaining salsa mixture and cheese. Bake for 20 minutes or until cheese is melted.