Chicken Acapulco - cooking recipe

Ingredients

1 medium onion, chopped
1 Tbsp. butter, melted
3 c. chopped cooked chicken soup, undiluted
1 (8 oz.) carton sour cream
1 (4 oz.) can chopped green chilies, drained (El Paso brand)
1/2 c. sliced almonds, toasted
1/2 tsp. dried whole oregano
1/4 tsp. salt
1/8 tsp. pepper
10 (7-inch) flour tortillas
1 (10 3/4 oz.) can cream of chicken soup, diluted
1 c. (4 oz.) shredded sharp Cheddar cheese
1/3 c. milk

Preparation

Saute onion in butter in a 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 9 x 13 x 2-inch baking dish. Combine remaining ingredients.
Spoon over tortillas.
Bake uncovered at 350\u00b0 for 35 minutes.
Yields 5 servings.