Time
prep 0:10
total 0:50
Ingredients
| 1 can (10-3/4 oz.) | condensed cream of mushroom soup, undiluted | | 1 cup | milk | | 1 can (12-1/4 oz.) | tuna, drained and flaked | | 2-1/2 cup | broccoli florets, cooked | | 1 cup | shredded cheddar cheese, divided | | 1 can (2-3/4 oz.) | French-fried onions, divided | | 6 | sm. flour tortillas | | 1/2 cup | chopped tomatoes (optional) |
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Instructions
In a small bowl, combine soup and milk and set aside. In a medium bowl, combine tuna, broccoli, 1/2 cup cheddar cheese, half of the onions and 3/4 cup of the soup mixture. Mix well.
Divide the mixture among tortillas and roll up. Place, seam side down, in a greased 12x8x2-inch baking dish. Pour remaining soup mixture over tortillas. Sprinkle with tomatoes if desired.
Cover and bake at 350°F for 35 minutes. Uncover and sprinkle with remaining cheese ad onions. Return to the oven for 5 minutes.
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