Baked Chicken & Broccoli Tortillas
10 oz can cream of mushroom soup
1/4 cup milk
2 tbsp dijon mustard
1 tsp dried tarragon leaves
2 1/2 cup chicken, cooked, diced
2 1/2 cup broccoli flowerettes, cooked
2 green onions, sliced
8 tortillas
1 tbsp vegetable oil
1 cup swiss cheese, shredded
Combine soup, milk, mustard and tarragon. Stir in chicken, broccoli
and green onion. Spoon about 1/2 cup mixture into center of each
tortilla. Fold in sides and roll up. Place, seam side down, in
greased 12x8x1 3/4-inch (30x20x4.5cm) baking dish. Bake at 350F(180C)
for 15 minutes. Sprinkle with cheese. Bake 10 minutes longer.