Baked Chicken and Broccoli Tortillas

Title:
Baked Chicken and Broccoli Tortillas

Yield:
4 Servings

Categories:
Poultry,
Tex-mex




Ingredients:





    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.