1 can cream of mushroom soup
1 c. milk
1 can drained and flaked tuna
1 pkg. thawed, drained frozen, chopped broccoli
1 c. shredded Cheddar cheese
1 c. French fried onions
1 chopped tomato
6 sm. flour tortillas

Combine soup and milk and set aside. Combine tuna, broccoli, 1/2 cup cheese and 1/2 can onions. Stir in 3/4 cup soup mixture. Divide tuna between tortillas and roll up. Place seam side down on lightly greased 9 x 13 pan. Stir tomato into soup (or omit tomato) and pour over tortillas. Bake, covered, 350 degrees for 35 minutes. Top center of tortillas with remaining cheese and onions. Bake 5 to 10 minutes. Try different meat and soup combinations for variety.