1 pkg. frozen tortillas
1/2 tsp. salt
1/2 tsp. oregano
2 cans cream of chicken soup
1 can sliced mushrooms
1/3 c. dry sherry
1/3 c. grated Cheddar cheese
1 lg. onion, chopped finely
3 c. cooked chicken, diced
1/4 tsp. pepper
1 c. sour cream
1 sm. jar pimento or green or green chili pepper, chopped

Heat tortillas according to directions on package. Mix chicken, salt, oregano, pepper, 1 can of the chicken soup and sour cream, mushrooms, chili pepper and onion. Place equal amounts on tortilla and roll as you would crepes. Place in a shallow baking dish.

Blend other can of soup with sherry and spoon over tortillas, sprinkle cheese on top and bake at 350 degrees for 30 minutes. Toasted almonds may be added as garnish. Serves 12.