Recipe - Baked Chicken And Broccoli Tortillas

10 ounce Can cream of mushroom soup
One fourth cup Milk
2 tablespoon Dijon mustard
1 teaspoon Dried tarragon leaves
2 One half cup Chicken, cooked, minced
2 One half cup Broccoli flowerettes, cooked
2 Green onions, cut or sliced up
8 Tortillas
1 tablespoon Vegetable oil
1 cup Swiss cheese, shredded

Combine soup, milk, mustard and tarragon. Stir in chicken, broccoli and
green onion. Spoon about One half cup mixture into centre of each tortilla. Fold
in sides and roll up. Place, seam side down, in greased 12x8x1 3/4inch
(30x20x4.5cm) baking dish. Bake at 350F(180C) for 15 minutes. Sprinkle with
cheese. Bake 10 minutes longer.