1 can cream of mushroom soup
1 c. milk
1 can (10 oz.) tuna, drained and flaked
1 pkg. (10 oz.) frozen broccoli, cooked and drained
1 c. shredded cheddar cheese
1 can Durkee french fried onions
1 lg. tomato, diced
1 pkg. (6 to 7 inch) flour tortillas, 8 count

Combine soup and milk, set aside. Combine tuna, cooked broccoli, 1/2 cup cheese, and 1/2 can onions. Stir in 3/4 cup soup mixture. Divide tuna mixture evenly on each of the tortillas and roll up. Place, seam side down, in lightly greased 9 x 13 pan.

Pour remaining soup mixture over all. Sprinkle diced tomato over top. Bake, covered at 350 degrees for 35 minutes. Top with remaining cheese and onions. Bake uncovered 5 more minutes, or until cheese melts.