2 1/2 c. cooked chicken, shredded or chopped
2/3 c. Pace Picante sauce
1/3 c. green onion slices
3/4 - 1 tsp. ground cumin
1/2 tsp. oregano leaves, crushed (ground)
1/2 tsp. salt
8 flour tortillas (7 - 8 inches)
1/4 c. melted butter
1 c. (4 oz.) cheddar or Monterey jack cheese

Combine chicken, Pace Picante sauce, onion, cumin, oregano and salt in sauce pan. Simmer 5 minutes or until most of the liquid has evaporated. Brush one side of tortillas with butter. Spoon about 1/3 cup chicken mixture onto center of unbuttered side. Top with 2 tablespoons cheese. Fold 2 sides over filling. Fold ends down. Place seam side down in 13 x 9 x 2 inch baking dish. Bake in preheated oven at 475 degrees for about 13 minutes or until crisp and golden brown. Top with guacamole and additional Pace Picante sauce to serve. Makes 4 servings.