1 (10 1/2 oz.) can cream of mushroom soup
1 c. milk
10 oz. can tuna, drained
10 oz. pkg. broccoli, thawed or 2 1/2 c. fresh cooked broccoli
1 c. (4 oz.) shredded cheddar cheese
1 c. French fried onions
1 tomato, chopped
6 (7 inch) flour tortillas

Combine soup and milk; set aside. Combine tuna, broccoli, 1/2 cup cheese and 1/2 can onions. Stir in 3/4 cup soup mixture. Divide tuna mixture evenly between the 6 tortillas and roll up. Place in lightly greased 9 x 13 inch pan, seam side down. Stir tomato into remaining soup mixture and pour over top. Bake, covered at 350 degrees for 35 minutes. Top center of tortillas with remaining cheese and onions. Bake uncovered 5 minutes longer. Serve!