Prep 15 mins
Cook 15 mins
- 1 can cream of chicken soup
- 1 jalapeno pepper, finely chopped
- 1 cup shredded cheddar cheese
- 1 1⁄2 cups chopped cooked chicken
- 8 8-inch flour tortillas
- Mix soup, pepper, 1/2 cup cheese and chicken.
- Top half of each tortilla with 1/4 cup soup mixture, spread to 1/2-inch of edge.
- Moisten edges with water and close.
- Top with remaining cheese and bake at 400 for 8 minutes.
- Serve with sour cream and salsa.