Chimichangas

3 c Chopped chicken

1/3 c Green onion, chopped

1/2 t Salt

1/4 c Melted butter

1/2 c Shredded Jack cheese

2/3 c Picante sauce

1 t Ground cumin

8 ea Tortillas, flour

1/2 c Shredded Chedar cheese

Combine chicken, sauce, onion, cumin, oregano and salt in a saucepan. Simmer 5 minutes or until most of liquid has evaporated. Brush one side of tortillas with butter. Spoon about 1/2 cup of mixture on unbuttered side of tortilla. Top with cheese, fold over and bake in a dish for about 15 minutes.