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.
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