Preheat the oven to 350°F. Spray a 2 quart casserole dish with cooking spray.
Whip together the cream cheese, mayonnaise, sour cream, enchilada sauce, garlic powder, cumin and onion powder for 2 minutes until smooth.
Mix-in the 1/2 of the shredded cheese, chopped chicken, green chiles and green onion by hand.
Sprinkle the top with the remaining cheese. Bake for 30 minutes or until bubbly.
Garnish with additional green onion and pico de gallo, if desired. Serve with tortilla chips.