1 medium onion, chopped
1 tbsp. butter
3 c. chopped, cooked chicken
1 (10 3/4 oz.) can cream of chicken soup
1 (8 oz.) carton sour cream
1 (4.5 oz.) jar sliced, drained mushrooms
1 (4 oz.) can chopped green chilies
1/2 c. toasted, sliced almonds
1/2 tsp. dried whole oregano
1/4 tsp. salt
1/8 tsp. pepper
10 (7-inch) flour tortillas
1 (10 3/4 oz.) can cream of chicken soup
1 c. shredded Cheddar cheese
1/2 c. milk

Sauté onion in butter in a large saucepan until tender. Stir in chicken, 1 can cream of chicken soup, sour cream, mushrooms, green chilies, almonds, oregano, salt and pepper, mixing well. Spoon about 1/2 cup chicken mixture in center of each tortilla; roll up and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish. Combine remaining ingredients; spoon over tortillas.

Bake, uncovered, at 350°F for 35 minutes.