1 can condensed cream of mushroom soup
1 can milk
2 c. cooked and cubed chicken
1 pkg. frozen broccoli spears (thawed and drained and cut in 1 inch pieces)
1 c. shredded cheddar cheese
1 can Durkee French Fried onions
1 tomato, chopped, optional
1 can green chilies, optional
1 pkg. tortillas (flour)

Combine soup and milk set aside. Combine chicken and broccoli, 1/2 cup cheese and 1/2 can onions. Stir in 3/4 cup soup mixture. Divide chicken mixture evenly between tortillas and roll up; place seam side down in lightly greased 9 x 13 baking dish. Stir 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.

If chilies are used, stir in with soup mixture.