1 jar (16 oz.) picante sauce
1 tsp. ground cumin
1 can (14 1/2 oz.) whole peeled tomatoes, cut up and drained
1 cup chopped cooked chicken
2 cups shredded cheddar cheese (8 oz.)
8 flour tortillas (6″)

MIX picante sauce, cumin and tomatoes.

MIX 2 cups picante sauce mixture, chicken and 1 cup cheese.

SPOON about 1/4 cup chicken mixture on each tortilla. Roll tortilla around filling and place seam-side down in 3-qt. shallow baking dish. Cover.

BAKE at 350°F. for 20 min.