2 1/2 c. chicken, shredded or chopped
2/3 c. picante sauce
1/3 c. green onion slices
3/4 to 1 tsp. ground cumin
1/2 tsp. crushed oregano
1/2 tsp. salt
8 (7 or 8-inch) flour tortillas
1/4 c. melted butter
4 oz. Cheddar or Jack cheese, shredded
guacamole, picante sauce, sour cream, lettuce, tomato, etc. (for topping, if desired)

Preheat oven to 475°F. Combine chicken, picante sauce, onion slices, cumin, oregano and salt in pan. Simmer 5 minutes or until most of the liquid has evaporated. Brush one side of tortillas with butter. Spoon about 1/3 cup of chicken mixture onto center of unbuttered side. Top with 2 tablespoons cheese. Fold the 2 sides over the filling and fold the ends down. Place in baking dish with seam sides down.

Bake in preheated oven for about 13 minutes or until golden brown and crisp. Add your favorite toppings, if desired.