1 can cream of mushroom
1 c. milk
1 (10 oz.) can tuna fish, drained and flaked
1 pkg. frozen chopped broccoli
1 c. shredded cheddar cheese
1 can Durkee French fried onions; optional
1 tomato, chopped; optional
1 pkg. flour tortillas (fajita size - 10 count)

Combine soup and milk; set aside. Combine tuna fish, 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 baking dish. Stir tomato into remaining soup and pour over top of tortillas. Bake covered at 350 degrees for 35 minutes. Top tortillas with remaining cheese and onions and bake uncovered 5 minutes longer. 4 servings.