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2 1/2 c cooked chicken	1/2 tsp oregano
2/3 cup salsa	6 8-inch flour tortillas
1/3 c sliced green onions	1/4 c melted butter
1 tsp cumin	2 c shredded cheese
1/2 tsp salt	Sour cream/guacamole

Shred chicken; combine with first 5 ingredients in skillet; cook for 10 minutes or until heated, stirring occasionally; cool. Brush one side of tortilla with butter. Turn over; spoon 1/3 cup chicken mixture over half of unbuttered side of tortilla. Sprinkle with 1/3 cup cheese; fold plain side over cheese. Place on lightly greased baking sheet. Continue filling the baking sheet.(Buttered side of tortillas are out.) Bake at 425 degrees for 10 minutes or until crisp and golden. Cut each in two to serve with sour cream and guacamole.