2 1/2 c. FriChik, shredded or chopped
2/3 c. mild Picante sauce
1/3 c. green onion slices
3/4 to 1 tsp. ground cumin
1/2 tsp. oregano, crushed
1/2 tsp. salt
8 flour tortillas (7 to 8 inch)
1 c. (4 oz.) shredded Cheddar or Monterey Jack cheese (optional)
2 c. spaghetti sauce

Combine FriChik, Picante sauce, onion, cumin, oregano and salt in saucepan; simmer 5 minutes or until most of liquid has evaporated. Spoon about 1/3 cup chicken mixture onto center of tortillas; top with 2 tablespoons cheese. Fold 2 sides over filling; fold ends down. Place seam side down into a 13 x 9 x 2 inch baking dish into which 2 cups of spaghetti sauce has been spread. Spread some sauce over top and bake at 450 degrees until heated through.

Sliced black olives can be added instead of or in addition to cheese and sprinkled on top. Also good with sour cream, guacamole or more Picante sauce. Use refried beans instead of the FriChik mixture for a filling.