1 tbsp. butter
1 med. onion, chopped
3 c. cooked chicken, chopped
2 cans cream of chicken soup
1 can cream of mushroom soup
16 oz. sour cream
4 oz. sliced mushrooms
2 oz. mild green chilies, chopped
1/2 tsp. oregano
1 c. milk
8 oz. sharp cheddar cheese, grated
1/2 tsp. salt
1/4 tsp. pepper
20 (10 inch) flour tortillas
Paprika

Saute onion in butter. In large bowl, mix onion, chicken, 1 can cream of chicken soup, 1 cup sour cream, mushrooms, chilies, oregano, salt and pepper. Divide mixture evenly among tortillas and roll "egg roll" style (tortillas will probably crack). Place rolls in lightly greased baking dish. Mix 1 can chicken soup, mushroom soup, 1 cup sour cream, milk and half the grated cheese. Pour over rolls making sure that all surfaces are wet. Sprinkle top with remaining cheese and paprika. Bake at 350 degrees for 20 to 30 minutes or until bubbly hot. Garnish with guacamole and ripe olives.