1 can cream of mushroom soup
1 (10 oz.) can tuna, drained and flaked
1 (10 oz.) pkg. frozen broccoli spears, thawed, drained and cut into 1 inch pieces
1 c. milk
1 c. shredded Cheddar cheese
1 can French fried onions
1 tomato, chopped (optional)
6 sm. flour tortillas

Combine soup and milk. Combine tuna, broccoli, 1/2 cup cheese and 1/2 can fried onions. Stir in 3/4 cup soup mixture. Divide tuna mixture evenly between the 6 tortillas and roll up; place seam side down in lightly greased baking dish. Stir tomato into remaining soup mixture and pour over top of tortillas. Bake at 350 degrees for 35 minutes. Top center of tortilla with remaining onions and cheese - bake 5 minutes longer.

Serves 6.