Preheat your oven to 375°F (190°C) and prepare a greased 13x9-inch baking pan.

In a mixing bowl, combine the chicken, picante sauce, cheddar cheese, green onions, cumin, and oregano.

Warm the tortillas in the microwave for 20-30 seconds to make them pliable.

Spoon ½ cup of the filling onto the center of each tortilla and roll them tightly.

Brush the tops of the chimichangas with melted butter before placing them seam-side down in the baking pan.

Bake uncovered for 20-25 minutes until golden brown, optionally broiling for 1-2 minutes for crispness.

Serve hot, topped with extra picante sauce and green onions, with sour cream on the side if desired.