|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Canned white chicken chunks||10 Ounce, drained (2 Premium Cans Of 5 Ounce Each)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Jalapeno pepper||1 , seeded and finely chopped to make about 1 tablespoon (Fresh / Canned)|
|8 inch flour tortillas||8|
|Salsa||1⁄4 Cup (4 tbs)|
In small bowl, combine soup, chicken, 1/2 cup Cheddar cheese and chopped jalapeno pepper.
Top half of each tortilla with 1/4 cup soup mixture, spreading evenly to within 1/2 inch of edge.
Moisten edges of tortillas with water; fold over, pressing edges to seal.
On 2 large baking sheets, arrange filled tortillas.
Bake at 400°F for 8 minutes or until hot.
Sprinkle with remaining 1/2 cup Cheddar cheese.
Serve with salsa and sour cream.
Garnish with green onions, jalapeno pepper and cilantro, if desired.