2.5 cups shredded cooked chicken
2/3 cup picante sauce
1/2 cup green onion slices
3/4 to 1 teaspoon cumin
1/2 teaspoon crushed oregano
1/2 teaspoon salt
1/4 cup melted margarine
1 cup shredded Cheddar or Monterey Jack Cheese
Combine chicken, picante sauce, onion, cumin, oregano, and salt in a saucepan; simmer for 5 minutes or until most of the liquid has evaporated. Brush one side of tortillas with butter. Spoon about 1/3 cup of the meat mixture into the center of unbuttered side; top with 2 tablespoons of cheese. Fold 2 sides over filling and fold ends down. Place seam side down in a 9×13 pan.
Bake in a preheated 475-degree oven for 13 minutes, till crisp.