1 can cream of mushroom soup
1 c. milk
1 (10 oz.) can tuna fish, drained
1 (10 oz.) pkg. frozen broccoli spears, thawed, drained & cut into 1" pieces or 2 1/2 c. fresh cut up broccoli, cooked
1 c. (4 oz.) shredded cheddar cheese
1 (2.8 oz.) can Durkee French Fried Onions
1 tomato, chopped (opt.)
6 small (7") flour tortillas

Combine soup and milk; set aside. Combine tuna, broccoli, 1/2 cup cheese and 1/2 can French fried onions. Stir in 3/4 cup soup mixture.

Divide tuna mixture evenly between the tortillas and roll up. Place seam side down in lightly greased 13"x9" pan. Stir tomato into remaining soup and pour over top of tortilla with remaining cheese and onions and bake, uncovered, 5 minutes longer.