Baked chicken and broccoli tortillas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Can cream of mushroom soup |
| ¼ | cup | Milk |
| 2 | tablespoons | Dijon mustard |
| 1 | teaspoon | Dried tarragon leaves |
| 2½ | cup | Chicken, cooked, diced |
| 2½ | cup | Broccoli flowerettes, cooked |
| 2 | Green onions, sliced | |
| 8 | Tortillas | |
| 1 | tablespoon | Vegetable oil |
| 1 | cup | Swiss cheese, shredded |
Directions
Combine soup, milk, mustard and tarragon. Stir in chicken, broccoli and green onion. Spoon about ½ cup mixture into centre of each tortilla. Fold in sides and roll up. Place, seam side down, in greased 12x8x1¾-inch (30x20x4.5cm) baking dish. Bake at 350F(180C) for 15 minutes. Sprinkle with cheese. Bake 10 minutes longer.