Heat oven to 350°F. In large bowl, combine chicken, 1 cup of the cheese, 1 cup of the salsa, green onions, cumin, chili powder and 1/4 teaspoon salt; mix well. Spoon 2 heaping tablespoons chicken mixture down center of each tortilla; roll up. Place, seam side down, over salsa in baking dish. Spoon 1/2 cup of the salsa over filled enchiladas. Cover.