Baked Chicken And Broccoli Tortillas

10oz can cream of mushroom soup
1/4 cup milk
2 tbsp dijon mustard
1 tsp dried terragon leaves
2 1/2 cup chicken, cooked and diced
2 1/2 cup broccoli florettes, cooked
2 green onions, sliced
8 tortillas
1 tbsp vegetable oil
1 cup swiss cheese, shreded

Combine soup, milk, mustard and terragon. Stir in chicken, broccoli and 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" baking dish. Bake at 350F for 15 minutes. Sprinkle with cheese, bake 10 minutes longer.