2 1/2 c. shredded cooked chicken
2/3 c. picante sauce
1/3 c. green onion slices
1/4 to 1 tsp. cumin
1/2 tsp. oregano leaves
1/2 tsp. salt
8 flour tortillas (7-8 inch)
1/4 c. melted butter
1 c. shredded Cheddar or Monterey Jack cheese

Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan; simmer 5 minutes or until most of liquid has evaporated.

Brush one side of tortillas with butter. Spoon about 1/3 cup chicken mixture onto center of unbuttered side; top with 2 tablespoons cheese. Fold 2 sides over filling; fold ends down.

Place seam side down in 13x9 inch baking dish. Bake in preheated oven at 475 degrees about 13 minutes or until crisp. Top with guacamole and picante sauce.