Baked Chicken And Broccoli Tortillas Recipe

• 10 ounce Can cream of mushroom soup
• 1/4 c. Lowfat milk
• 2 Tbsp. Dijon mustard
• 1 tsp Dry tarragon leaves
• 2 1/2 c. Chicken, cooked, diced
• 2 1/2 c. Broccoli flowerettes, cooked
• 2 x Green onions, sliced
• 8 x Tortillas
• 1 Tbsp. Vegetable oil
• 1 c. Swiss cheese, shredded

1. Combine soup, lowfat milk, mustard and tarragon.
2. Stir in chicken, broccoli and green onion.
3. Spoon about 1/2 c. mix into centre of each tortilla.
4. Mix in sides and roll up.
5. Place, seam side down, in greased 12x8x1 3/4-inch
6. (30x20x4.5cm) baking dish.
7. Bake at 350F(180C) for 15 min.
8. Sprinkle with cheese.
9. Bake 10 min longer.

cream of mushroom soup, milk, mustard, tarragon, chicken, broccoli flowerettes, green onions, tortillas, vegetable oil, swiss cheese

Taken from cookeatshare.com/recipes/baked-chicken-and-broccoli-tortillas-74262 (may not work)