1 can cream of mushroom soup
1 c. milk
1 (10 oz.) can tuna or chicken, drained & flaked
1 (10 oz.) pkg. frozen broccoli spears, thawed, drained & cut in 1" pieces
1 c. (4 oz.) shredded Cheddar cheese
1 (2.8 oz.) can French fried onions
6 sm. (7") 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 tortillas and roll; place seam side down in lightly greased 9 x 13 inch baking dish. Pour remaining soup mixture over tortillas. Bake, covered at 350 degrees for 35 minutes. Top center of tortillas with remaining cheese and onions. Bake uncovered 5 minutes.