2 1/2 c. diced soy chicken
2 1/2 c. picante sauce
1/3 c. green onion slices
1/4 - 1 tsp. ground cumin (depending on your taste)
1/2 tsp. powdered oregano
8 flour tortillas (7-8 inch)
1/4 c. melted butter
1 c. (4 oz.) shredded Cheddar or Monterey Jack cheese

Combine diced chicken, picante sauce, onion, cumin, and oregano in saucepan; simmer 5 minutes or until most of the liquid has evaporated. Brush one side of tortillas with butter. Spoon about 1/3 cup of chicken mixture onto center of unbuttered sides; top with 2 tablespoons cheese. Fold 2 sides over filling, fold ends down.

Place seam sides down in 9x13x2 baking dish. Bake in preheated oven at 475 degrees about 13 minutes or until crisp and golden brown. Top with guacamole and additional picante sauce to serve. Makes 4 servings.