Chicken Chimichanga

2 1/2 c. shredded, cooked chicken
2/3 c. picante sauce
1/3 c. green onion slices
3/4 tsp. cumin
1/2 tsp. oregano
1/2 tsp. salt
8 flour tortillas
1/4 c. melted butter
1 c. shredded cheese

Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan; simmer 5 minutes. Brush 1 side of tortillas with melted butter. Spoon 1/3 cup meat mixture onto unbuttered side; top with 2 tablespoons cheese. Fold 2 sides over filling; fold ends down. Place seam down in 13"x9" baking dish. Bake at 475 degrees for 13 minutes. Top with extra picante sauce if desired.