Broccoli Chicken Roll-ups

1 (10 oz) can cream of mushroom soup
1 cup milk
4 boneless, skinless chicken breast halves (about 5 oz each), cooked, chopped
1 (10 oz) package frozen, chopped broccoli, thawed and drained
1 cup shredded Cheddar cheese, divided
1/4 cup chopped green onion, divided
8 (7-inch) flour tortillas
1 tomato, seeded, chopped

Preheat oven to 350. Lightly grease a 13x9-inch baking dish.
Combine soup and milk in a small bowl and mix well. Combine chicken, broccoli, 3/4 cup soup mixture, 1/2 cup Cheddar and halt the green onions in a large bowl and mix well.
Spoon 1/2 cup of the chicken mixture onto each tortilla. Roll, jelly roll fashion, to enclose filling. Arrange seam side down in prepared baking dish.
Combine remaining soup mixture and tomato in a medium bowl and mix well. Pout over roll-ups.
Bake, covered, for 35 minutes. Sprinkle with the remaining Cheddar and green onions. Bake, uncovered, for 5 minutes longer.