2 1/2 c. shredded or chopped cooked chicken
2/3 c. Picante Sauce
1/3 c. green onion slices
3/4 - 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. shredded Cheddar or Monterey Jack cheese

Combine chicken, Picante sauce, onion, cumin, oregano and salt in saucepan; simmer 5 minutes or until most of liquid has evaporated. Brush one side of tortillas with butter.

Spoon about 1/3 cup chicken mixture onto center of unbuttered sides; top with 2 tablespoons cheese. Fold 2 sides over filling; fold ends down. Place seam side down in 13x9x2 baking dish. Bake in preheated oven at 475 about 13 minutes or until crisp and golden brown. Top with guacamole and additional Picante Sauce to serve. Makes 4 servings.