Creamy Tex-Mex Chicken with Almonds

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• 1 medium onion, chopped
• 1 cup mushrooms, sliced
• 2 Tbsps butter
• 3 Cups chopped chicken, cooked
• 1 (10 ¾ oz) can of cream of chicken soup
• 1 (8 oz) carton of low fat sour cream
• 1 (4 oz) jar of chopped green chilies, drained
• ½ cup slivered almonds, toasted
• ¼ tsp dried oregano
• ¼ tsp salt
• 1/8 tsp pepper
• 10 flour tortillas 7” size
• 1 (10 ¾ oz) can of cream of chicken soup
• 1 cup shredded cheddar cheese
• 1/3 cup milk

• Saute onion and mushrooms in butter in a saucepan until tender
• In a small skillet toast the almonds in a dry pan over medium/low heat for approx. 2 minutes
• Stir in the chicken soup, sour cream, green chilies, almonds, oregano, salt and pepper
• Spoon the mixture onto a tortilla and place seam side down in a lightly greased 9”x13” baking dish
• Combine the second can of cream of chicken soup with the cheddar cheese and the milk
• Pour soup mixture over the tortillas
• Bake, uncovered at 350 degrees for 35-40 minutes, or until bubbling