Categories: Poultry, Tex-mex 
      Yield: 4 servings 
  
     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.