Chicken and Cheese Chimichangas

2 1/2 c. shredded or chopped cooked chicken
2/3 c. Pace picante sauce
1/2 c. green onions chopped
3/4 tsp. ground cumin
1/2 tsp. oregano leaves, crushed
1/2 tsp salt
8 flour tortillas
1/4 c. melted butter or margarine
1 c. shredded cheddar cheese

Combine chicken, picane' sauce, onion, cumin, oregano and salt in a saucepan; simmer 5 minutes or until most liquid has evaporated. Brush one side of the tortillas with butter. Spoon about 1/3 cup meat mixture onto center of unbuttered sides; top with 2 T cheese. Fold 2 sides over filling; fold ends down. Place seam side down in 9x13 baking dish. Bake 475 degrees about 13 minutes or until golden brown. Top wit guacamole, picante' sauce, sour cream, shredded lettuce, chopped tomatoes or olives as desired!