Chicken Acapulco

• 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

1. Saute onion in butter in a large saucepan until tender.
2. Stir in the next 9 ingredients, mixing well.
3. Spoon about 1/2 cup chicken mixture in center of each tortilla.
4. Roll up and place seam side down in a lightly greased 9 x 13 x 2-inch baking dish. Combine remaining ingredients.
5. Spoon over tortillas.
6. Bake uncovered at 350u0b0 for 35 minutes.
7. Yields 5 servings.

onion, butter, chicken soup, sour cream, green chilies, almonds, oregano, salt, pepper, flour tortillas, cream of chicken soup, cheddar cheese, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=796201 (may not work)