3 c. cooked chicken breasts
1/2 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
2 cans cream of chicken soup
1 pt. sour cream
1 lg. onion, minced
12 flour tortillas
1/2 c. toasted almonds
1 c. grated Cheddar
1/3 c. white wine

Add chicken, seasonings, 1 can of soup, sour cream, onions and almonds. Mix together and put some of the mixture on each tortilla; roll tortillas and place in pan.

Combine 1 can soup and wine; heat. Pour over stuffed tortillas. Top with cheese. Bake at 350 degrees for 30 minutes.