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.

Lay the flour tortillas flat on a cutting board and spread some of the softened cream cheese across the center of each tortilla.

Spoon some of the chicken mixture on top of each tortilla and roll up tightly.

Spread some of the enchilada sauce, from the second can, on the bottom of a 9 X 13 casserole dish.

Lay each rolled up tortilla on top of the sauce until the casserole dish is full.

Cover with the remaining enchilada sauce and top with the remaining 1 cup of cheddar cheese.

Bake in a preheated 425 for 15 to 20 minutes or until the cheese is bubbly.