1 can cream of mushroom soup
1 c. milk
10 oz. can tuna, drained and flaked, or cooked, chopped chicken
10 oz. pkg. frozen broccoli, or 2 1/2 c. fresh cut up broccoli, cooked
1 c. shredded Cheddar cheese
1 c. French Fried onion rings
1 tomato, chopped (optional)
6 small 7 inch flour tortillas

Combine soup and milk; set aside. Combine tuna, broccoli, half the cheese, half the onion rings. Stir in 3/4 cup soup mixture. Divide tuna mixture evenly between tortillas. Roll up. Place seam side down in lightly greased 9 x 13 inch baking dish. Stir chopped tomato into remaining soup and pour over top of tortillas. Bake covered at 350 degrees for 35 minutes. Top center of tortillas with remaining cheese and onions and bake, uncovered, 5 minutes longer.