Chicken Acapulco - cooking recipe

Ingredients

1 medium onion, chopped
1 tablespoon butter or 1 tablespoon margarine
3 cups chopped cooked chicken (I use roasted chicken well seasoned with salt and pepper)
1 (10 1/2 ounce) can cream of chicken soup
1 (8 ounce) carton sour cream
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 (4 ounce) can chopped green chilies, drained
1/2 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper (I use 1/4 t.)
10 (7 inch) flour tortillas
Topping
1 (10 1/2 ounce) cream of chicken soup
1 cup shredded sharp cheddar cheese
1/3 cup milk

Preparation

In a large saucepan, cook onion in butter until tender.
Stir in chicken, soup, sour cream, mushrooms, green chiles, oregano, salt, and pepper.
Spoon approx 1/2 cup chicken mixture in center of each tortilla; roll up and place seam side down in a lightly greased 13x9x2 inch baking dish.
Combine topping ingredients.
Spoon over tortillas.
Bake, uncovered at 350\u00b0F for 35 minutes.