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 sour cream
1 (4.5 oz.) jar sliced mushrooms, drained
1/2 c. sliced almonds, toasted
1/4 tsp. salt
1/4 tsp. dried whole oregano
1/8 tsp. pepper
10 (7") flour tortillas
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 c. (4 oz.) shredded sharp cheddar cheese
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 12"x9"x2" baking dish. Combine remaining ingredients and spoon over tortillas. Bake, uncovered at 350 degrees for 35 minutes.