Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.
Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
TIP Helper: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.
TIP Tip: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
Nutritional Values per Serving using Pace Picante Sauce: Calories 341, Total Fat 17g, Saturated Fat 8g, Cholesterol 61mg, Sodium 707mg, Total Carbohydrate 29g, Dietary Fiber 3g, Protein 19g, Vitamin A 9%DV, Vitamin C 2%DV, Calcium 21%DV, Iron 14%DV