2 1/2 c. chopped cooked chicken
2/3 c. Pace picante sauce
1/3 c. chopped green onion
3/4 tsp. ground cumin
1/2 tsp. oregano
1/2 tsp. salt
8 flour tortillas
1 c. shredded cheese (Monterey Jack and/or Colby)

Combine all ingredients except tortillas and cheese and simmer 5 minutes. Butter one side of tortillas. Place 1/3 to 1/2 cup chicken mixture on unbuttered side and top with 2 tablespoons cheese. Fold sides and ends over filling. Bake seam side down 13 minutes at 475 degrees. Can be topped with guacamole, sour cream or Pace.