10 oz Can cream of mushroom soup
1/4 c Milk
2 tb Dijon mustard
1 ts Dried tarragon leaves
2 1/2 c Chicken, cooked, diced
2 1/2 c Broccoli flowerettes, cooked
2 Green onions, sliced
8 Tortillas
1 tb Vegetable oil
1 c Swiss cheese, shredded
Combine soup, milk, mustard and tarragon. Stir in
chicken, broccoli and green onion. Spoon about 1/2 cup
mixture into centre of each tortilla. Fold in sides
and roll up. Place, seam side down, in greased 12x8x1
3/4-inch (30x20x4.5cm) baking dish. Bake at 350F(180C)
for 15 minutes. Sprinkle with cheese. Bake 10 minutes
longer.
