1 (10 oz.) can condensed cream of mushroom soup
1 c. milk
1 (10 oz.) can tuna or boneless chicken
1 pkg. frozen broccoli spears, 1 inch pieces
1 c. fresh diced tomatoes (optional)
1/2 c. cheese
1/2 can French fried onions
1 pkg. flour tortillas

Combine soup and milk and set aside. Combine tuna, broccoli, 1/2 cup cheese, 1/2 can fried onions. Stir in 3/4 cup soup mixture. Divide tuna or chicken evenly between the tortillas and roll up. Place seam side down in a lightly greased 9 x 13 inch baking dish. Stir tomatoes into remaining soup and pour over top of tortillas. Bake covered at 350 degrees for 35 minutes. Sprinkle remaining cheese and onion on top. Bake for another 5 minutes.