Recipe By : Kelly A. Youngblood
Serving Size : 8
2 cups cooked chicken -- cut up
1/3 cup sliced green onions
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 jar picante sauce -- (16 ounces)
8 flour tortillas
8 ounces shredded Monterey jack or Cheddar cheese
Combine first five ingredients in large saucepan, stir in 2/3 cup sauce. Cook over medium heat 5 minutes. Spoon 2 tablespoons of chicken mixture just below center of each tortilla, sprinkle with cheese. Fold to a square placing folded side down in lightly greased 9x13-inch dish.
Bake at 475 for 13 minutes. Heat remaining sauce; pour over tortillas and sprinkle with cheese.