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In a bowl, combine the shredded chicken with one can of enchilada sauce and one cup of the cheddar cheese. If you're using the canned jalapenos, add them now also.
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Lay the flour tortillas flat on a cutting board and spread some of the softened cream cheese across the center of each tortilla.
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Spoon some of the chicken mixture on top of each tortilla and roll up tightly.
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Spread some of the enchilada sauce, from the second can, on the bottom of a 9 X 13 casserole dish.
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Lay each rolled up tortilla on top of the sauce until the casserole dish is full.
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Cover with the remaining enchilada sauce and top with the remaining 1 cup of cheddar cheese.
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Bake in a preheated 425 for 15 to 20 minutes or until the cheese is bubbly.