Baked Chicken and 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 centre 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.

Servings: 4