1 can mushroom soup
1 c. milk
1 1/2 c. cooked chicken, diced
1 c. cheddar cheese, shredded
1 can Durkee French fried onions
6 sm. (7 inch) tortillas
1 (10 oz.) pkg. frozen broccoli, drained, and thawed

Combine soup and milk; set aside. Combine chicken, broccoli, 1/2 cup of cheese and 1/2 can French fried onions. Stir in 3/4 cup of the soup mixture. Divide chicken mixture evenly between the tortilla and roll up. Place seam side down in a lightly greased 9x13-inch baking dish. Pour remaining soup over top. Bake covered at 350 degrees for 35 minutes. Top with rest of cheese and onions and bake 5 minutes longer.