Ingredients:

3 c Chopped chicken
1/3 c Green onion, chopped
1/2 t Salt
1/4 c Melted butter
1/2 c Shredded Jack cheese
3/4 c Picante sauce
1 t Ground cumin
8 ea Tortillas, flour
1/2 c Shredded Chedar cheese

Method:

Combine chicken, sauce, onion, cumin, oregano and salt in a saucepan.
Simmer 5 minutes or until most of liquid has evaporated.
Brush one side of tortillas with butter.
Spoon about 1/2 cup of mixture on unbuttered side of tortilla.
Top with cheese, fold over and bake in a dish for about 15 minutes.