2 1/2 c. chopped chicken
2/3 c. picante sauce
1/3 c. green onion
1/4 tsp. ground cumin
1/2 tsp. crushed oregano
1/2 tsp. salt
8 flour tortillas
1/4 c. melted butter
1 c. shredded cheese

Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan and simmer for about 5 minutes, until most liquid has evaporated. Set aside.

Melt butter. Brush one side of each tortilla with butter. Then spoon 1/3 cup chicken mixture into center of not buttered side. Top with 2 tablespoons cheese. Fold 2 sides over filling and fold ends down. Place seam side down in 9x13x2 inch baking dish. Bake at 475 degrees for 10 to 13 minutes until crisp and golden.