2 1/2 c. shredded or chopped cooked chicken
2/3 c. Pace picante sauce
1/3 c. green onion slices
1/4 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

Combine chicken, Pace 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 sides; top with 2 tablespoons cheese. Fold 2 sides over filling; fold ends down. Place seam side down in 13 x 9 x 2 inch baking dish. Bake in preheated oven at 475 degrees about 13 minutes or until crisp and golden brown. Top with Guacamole and additional Pace picante sauce to serve. Makes 4 servings.