4 chicken breasts, cooked & diced
3/4 c. picante sauce
1 (15 oz.) can pinto beans, rinsed
8 flour tortillas (7"-8")
Sour cream
1 sm. onion, finely chopped
1 tsp. ground cumin
1 1/2 c. Monterey Jack cheese, shredded
2 tbsp. butter, melted
Ripe olives slices

Brown chicken with onion; drain. Stir in picante sauce and cumin, simmer 5 minutes or until most of the liquid has evaporated. Remove from heat. Stir in beans, mashing with the back of a wooden spoon. Add cheese, mix well. Brush one side of the tortillas with butter. Spoon heaping 1/3 cup meat mixture onto center of unbuttered side. Fold sides over filling, fold ends down. Place seam side down in 13"x9"x2" baking dish. Bake in preheated oven at 500 degrees about 13 minutes or until crisp and golden brown. Top with sour cream, olives and additional picante sauce, as desired. Makes 4 servings.