1 med. onion, chopped
1 tbsp. butter
3 c. chopped cooked chicken
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 (8 oz.) carton commercial sour cream
1 (4.5 oz.) jar sliced mushrooms, drained
1 (4 oz.) can chopped green chilies, drained
1/2 c. sliced almonds, toasted
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, undiluted
1 c. shredded sharp cheddar cheese (4 oz.)
1/3 c. milk

Saute onion in butter in large saucepan until tender. Stir in the next 9 ingredients, 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 degrees for 35 minutes. Yields 5 servings.