3 c. chicken, cubed
Salt and oregano to taste
2 cans cream of mushroom soup
1 c. sour cream
1 can mushrooms (pieces and stems)
1 (2 oz.) can green chilies
1 onion, chopped
1/3 c. sherry
2 c. Cheddar cheese
1 c. toasted almonds
8 lg. tortilla shells

Mix chicken, salt, oregano, 1 can of soup, sour cream, mushrooms, green chilies, and onion. Place mixture in each of the 8 tortillas. Fold both sides and hold in place with toothpick. Place in pan(s). Mix 1 can of soup and sherry. Pour over filled tortillas. Sprinkle with cheese and top with almonds. Bake at 350 degrees for 30-40 minutes.