2 1/2 c shredded cooked chicken (I used a rotisserie)
2/3 c picante sauce (mild)
1/3 c green onion slices
1/4 tsp cumin
1/2 tsp oregano leaves
1/2 tsp salt
3-4 flour tortillas
1/4 c melted butter
1 c shredded Cheddar
Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan. Simmer 5 minutes or until most of the liquid has evaporated.
Brush one side of each tortilla with butter. Spoon chicken mixture onto center of un-buttered side; top with 2 tbsp of cheese. Fold ends down.
Place seam side down in 8x8 baking dish. Bake in 475 degree oven for about 13 minutes or until crisp.
Heat a little green enchilada sauce and pour over the top along with more grated cheese. Add a dollop of sour cream. Squeeze a little lime over the top.
