2 1/2 c. chopped cooked chicken
2/3 c. picante sauce
1/3 c. green onion slices
3/4-1 tsp. ground cumino
1/2 tsp. oregano leaves, crushed
1/2 tsp. salt
8 flour tortillas
1/4 c. melted butter

Combine first 6 ingredients and simmer 5 minutes (or until most of liquid is evaporated). Brush tortillas with butter. Spoon 1/3 cup chicken mixture into center of unbuttered side of tortillas; top with 2 tablespoons grated cheese (Cheddar or Monterey Jack). Fold 2 sides over filling, fold ends down.

Place seam side down in 13 x 9 x 2 inch pan. Bake in preheated 475 degree oven until crisp and golden brown (about 13 minutes). Top with guacamole and picante sauce.

SAUCE:

1 can cream of chicken soup
1/2 c. sour cream
2 heaping tbsp. picante sauce
Water to thin for spreading

Top with cheese.