2 1/2 c. shredded or chopped cooked chicken
2/3 c. 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 (7-8 inch)
1/4 c. melted butter
1 c. (4 oz.) shredded Monterey Jack or Cheddar cheese

Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan; simmer 5 minutes or until most of liquid is evaporated.

Brush one side of tortillas with butter. Spoon about 1/3 cup of chicken mixture onto unbuttered sides; top with 2 tablespoons cheese. Fold 2 sides over filling and fold ends down.

Place seam side down in 13x9x2 inch baking dish. Bake in 475 degree oven about 13 minutes or until crisp and golden brown. Top with guacamole, sour cream and additional picante sauce. Makes 4 servings.