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

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.