1 med. onion, chopped
1 tbsp. melted butter
3 c. cooked chicken (chopped)
1 1/2 c. cooked rice
1 can cream of chicken soup
1 (8 oz.) sour cream
1 (4.5 oz.) jar sliced mushrooms, drained
1 (4 oz.) can chopped green chiles, drained
1/2 c. sliced toasted almonds
1/2 tsp. oregano
1/2 tsp. pepper
10 (7 inch) flour tortillas

TOPPING:

1 (10 oz.) can cream of chicken soup
1 c. sharp Cheddar cheese, shredded
1/3 c. milk

Saute onion in butter in large saucepan until tender. Stir in next 10 ingredients. Spoon about 1/2 cup mixture in center of each tortilla. Roll up and place seam side down in a lightly greased 9x13x2 inch baking dish.

Combine topping ingredients and spoon over tortillas. Bake uncovered at 350 degrees for 35 minutes.