2 1/2 c. shredded or chopped 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. shredded Cheddar or Monterey Jack cheese

Combine chicken, sauce, onion, cumin, oregano, and salt in saucepan. Simmer 5 minutes. Brush 1 side of tortillas with butter. Spoon 1/3 cup chicken mixture onto center of unbuttered side of tortilla. Top with 2 tablespoons of cheese. Fold 2 sides over filling. Fold ends down and place seam side down in 13 x 9 x 2 inch baking dish. Bake at 475 degrees about 13 minutes until crisp and golden brown.