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Baked Chicken and Broccoli Tortillas

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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