Preparation / Directions:
In small bowl, combine soup, chicken 1/2 cup cheese and chopped pepper (if desired). Top half of each tortilla with 1/4 cup soup mixture, spreading evenly to within 1/2 inch of edge. Moisten edges of tortilla with water; fold over, pressing edges to seal. On two large baking sheets, arrange filled tortillas. Bake at 400F for 8 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Serve with salsa and sour cream. Garnish with tomato, jalapeno pepper slices and cilantro, if desired.