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

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 meat mixture onto center of unbuttered sides; top with 2 tablespoons cheese.

Fold 2 sides over filling; fold ends down. Place seam side down in 9x13x2 inch 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.