1 med. onion, diced
1 tbsp. butter
3 c. chopped, cooked chicken
1 can cream of chicken soup, undiluted
8 oz. sour cream
4.5 oz. can mushrooms
4 oz. can chopped green chilies, drained
1/2 tsp. oregano
1/4 tsp. salt
1/8 tsp. pepper
10 (7 inch) flour tortillas
1 can cream of chicken soup, undiluted
1 c. shredded sharp Cheddar cheese
1/2 c. milk

Saute onion in butter until tender in large saucepan. Stir in next 8 ingredients, mixing well. Spoon 1/2 cup chicken mixture in a tortilla, roll up and place seam side down in a lightly greased 9x13 inch baking dish. Repeat with remaining tortillas.

Combine remaining ingredients and spoon over tortillas. Bake uncovered at 350 degrees for 35 minutes. Serves 4-5.