2 1/2 c. cooked chicken, shredded or chopped
2/3 c. salsa
1/3 c. green onion slices
1/4 - 1 tsp. ground cumin
1/2 tsp. oregano leaves, crushed
1/2 tsp. salt
8 flour tortillas (7-8")
1/4 c. butter, melted
1 c. Cheddar OR Monterey Jack cheese, shredded

Combine chicken, salsa, 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 and fold ends down. Place seam side down in 13 x 9 x 2 inch baking dish. Bake in oven at 475 degrees about 35 minutes until crisp and golden brown. Top with guacamole and salsa. Makes 4 servings.