1 can cream of mushroom soup
1 c. milk
1 (10 oz.) can tuna
1 (10 oz.) pkg. frozen broccoli spears
1 c. cheddar cheese
1 can French fried onions
6 corn 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 tortillas and roll up; place seam side down in a lightly greased 9 x 13 inch dish.

Pour remaining soup mixture 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.