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

Combine cooked chicken with sauce and seasonings. Simmer 5 minutes or until liquid evaporates. Brush one side of tortilla with butter. Spoon 1/2 cup chicken mixture and 2 tablespoons cheese into each tortilla. Roll tortillas over mixture and place seam down in 9x13x2 inch dish.

Bake in preheated 475 degree oven for 13 minutes or crisp. Top with extra sauce, shredded lettuce or tomatoes as desired.