1 med. onion, chopped
1 tbsp. butter
3 c. cooked chicken, chopped
1 can cream of chicken soup, undiluted
1 (8 oz.) sour cream
1 (4 1/2 oz.) jar sliced mushrooms, drained
1 (4 oz.) can green chilies, chopped & drained
1/2 c. almonds, sliced
1/2 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. pepper
10 (7") flour tortillas
1 can cream of chicken soup, undiluted
1 c. Sharp Cheddar cheese, shredded
1/3 c. milk

Saute onion in butter in skillet until tender. Stir in 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 lightly greased 13 x 9 inch baking dish. Combine remaining ingredients and spoon over tortillas. Bake, uncovered at 350 degrees for 35 minutes. Yield 5 servings.