2 1/2 c. shredded cooked chicken
1 c. salsa
1/3 c. sliced green onions
3/4 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. oregano
6 flour tortillas (8 inch)
1/4 c. butter of butter (melted)
2 c. shredded monterey jack cheese
sour cream
guacamole (optional)

In a skillet, combine the first six ingredients. Cook, uncovered over medium heat for 10 minutes or until heated through, stirring occasionally. Brush one side of tortilla with butter. Spoon 1/3 c. chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1/3 c. cheese; fold plain side of tortilla over cheese. Place on lightly greased baking sheet.

Bake at 475 for 10 minutes, or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole.