1-1/2 c. cubed cooked chicken breast
1-1/2 c. picante sauce, divided
1/2 c. shredded reduced-fat cheddar cheese
2/3 c. chopped green onions, divided
1 t. ground cumin
1 t. dried oregano
6 flour tortillas (8 inches), warmed
1 T. butter, melted
Sour cream, optional
Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1” baking pan coated with cooking spray. Brush with butter.
Bake, uncovered, 20-25 minutes or until heated through. If desired, broil for one minute or until browned.
Top with remaining picante sauce, onions and if desired, sour cream.
Recipe by Taste of Home