1 (10 3/4 oz.) can condensed cream of chicken soup
1 c. shredded cheddar cheese
1 jalapeno pepper, seed and chopped, optional
2 (5 oz.) cans chunk chicken, drained
8 flour tortillas (8 inch)
salsa
sour cream

Mix soup, 1/2 cup cheese, pepper, and chicken. Place tortilla on 2 baking sheets. Top half of each tortilla with 1/4 cup soup mixture. Spread to within 1/2 inch of edge. Moisten edges with water to seal. Fold over and press edges together.

Bake at 400°F for 8 minutes or until hot. Sprinkle with remaining cheese. Serve with salsa and sour cream.