1 (10 3/4 oz.) can condensed cream of mushroom soup
1 c. milk
1 (10 oz.) can tuna fish, drained and flakes
1 (10 oz.) pkg. frozen broccoli spears, drained or 2 1/2 c. fresh cut up and cooked and cut in 1 inch pieces
1 c. shredded cheddar cheese (4 oz.)
1 (2.8 oz.) can Durkee French Fried Onions
1 tomato, chopped; optional
6 sm. (7 inch) flour tortillas

Combine soup and milk; set aside. Combine tuna fish, 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 a lightly greased 9 x 13 inch baking dish. Stir tomato into remaining soup and pour over top of tortillas. Bake covered at 350 degrees for 35 minutes. Top center of tortillas with remaining cheese and onions and bake uncovered for 5 minutes longer. 6 servings.