In a large skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.
2
Brush one side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese.
3
Fold plain side of tortilla over cheese. Bake at 375° for 9-11 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole if you would like.