Baked Chicken And Broccoli Tortillas

Recipe Ingredients

1 can		Cream of mushroom soup
1/4 cup	59ml	Milk
2 tablespoons	30ml	Dijon mustard
1 teaspoon	5ml	Dried tarragon leaves
2 1/2 cups	156g / 5.5oz	Chicken - cooked, diced
2 1/2 cups	365g / 12oz	Broccoli flowerettes - cooked
2		Green onions - sliced
8		Tortillas
1 tablespoon	15ml	Vegetable oil
1 cup	146g / 5.1oz	Swiss cheese - shredded

Recipe Instructions

Combine soup, milk, mustard and tarragon. Stir in chicken, broccoli and green onion. Spoon about 1/2 cup mixture into center 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.

Source:
Opaa! Greek Cooking Detroit Style by George J. Gekas

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