2 1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 tsp. ground cumin
1/2 tsp. dried oregano
6 flour tortillas (8-inch)
1/4 cup (1/2 stick) butter, melted
2 cups (8 oz.) shredded Monterey Jack cheese
dairy sour cream and guacamole

In a skillet, combine the first six ingredients. Cook uncovered over medium heat for 10 minutes or until heated through, stirring occasionally. Brush on side of tortillas with butter. Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1/3 cup cheese. Fold plain side of tortilla.