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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
1 10 3/4-ounce can(s) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
1 cup(s) fat-free milk |
2 5-ounce can(s) light water-packed tuna, drained and flaked |
3 cup(s) frozen chopped broccoli, thawed and drained |
2/3 cup(s) shredded reduced-fat cheddar cheese, divided |
1/3 cup(s) sliced almonds, divided |
6 7-inch flour tortillas |
1 large tomato, seeded and chopped |
Directions:
1. • In a small bowl, combine soup and milk; set aside. Combine the tuna, broccoli, 1/3 cup cheese and 3 tablespoons almonds. Stir in half of the soup mixture.
2. • Spoon filling down the center of each tortilla; roll up. Place seam side down in an 11-in. x 7-in. baking dish coated with cooking spray. Pour remaining soup mixture over top; sprinkle with tomato.
3. • Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese and almonds. Bake 5 minutes longer or until cheese is melted.
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