Cooking Directions

• Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
• Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.
• Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce.

Ingredients

• 0.666 cup Pace® Picante Sauce
• 1 teaspoon ground cumin
• 0.5 teaspoon dried oregano leaves, crushed
• 1.5 cups chopped boneless, skinless chicken breasts, cooked
• 1 cup shredded Cheddar cheese (about 4 ounces)
• 2 green onion, chopped (about 1/4 cup)
• 6 flour tortilla (8-inch), warmed
• 2 tablespoons butter, melted