Title: Baked chicken and broccoli tortillas
 Categories: Poultry, Tex-mex
      Yield: 4 Servings
 
     10 oz Can cream of mushroom soup
    1/4 c  Milk
      2 tb Dijon mustard
      1 ts Dried tarragon leaves
  2 1/2 c  Chicken, cooked, diced
  2 1/2 c  Broccoli flowerettes, cooked
      2    Green onions, sliced
      8    Tortillas
      1 tb Vegetable oil
      1 c  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.