Pace Chicken Chimichangas

• 2 1/2 cups shredded or chopped cooked chicken
• 2/3 cup Pace Picante Sauce
• 1/3 cup green onion, sliced
• 1/3 cup fresh cilantro, chopped
• 3/4 to 1 teaspoon ground cumin
• 1/2 teaspoon oregano leaves, crushed
• 1/2 teaspoon salt
• 8 flour tortillas (7 - 8 inches)
• 1/4 cup melted butter or margarine
• 1 cup (4 oz.) shredded cheddar or monterey jack cheese
• Guacamole and additional Pace Picante Sauce (optional)

1. Combine chicken, Pace Picante Sauce, onion, cilantro, cumin, oregano and salt in saucepan; simmer for 5 minutes or until most of liquid has evaporated.

2. Brush one side of tortillas with butter. Spoon about 1/3 cup chicken mixture onto center of unbuttered side; top with 2 tbsp cheese.

3 Fold 2 side of tortilla over filling, fold ends down and place seam side down in a 13 x 9 x 12 inch baking dish.

4. Bake in preheated oven at 475 degrees for about 13 minutes or until crisp and golden brown.

5. Top with guacamole and additional Pace Picante Sauce.