---------- Recipe via Meal-Master (tm) v8.02
 
      Title: BAKED CHICKEN AND BROCCOLI TORTILLAS
 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.
 
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