In a large mixing bowl, combine 8 ounces of softened cream cheese and ½ cup of sour cream until smooth. Add 1 packet of taco seasoning, ½ cup of salsa, 2 tablespoons of finely chopped jalapenos, 1 cup of shredded cheddar cheese, 2 cups of cooked and shredded chicken, and ¼ cup of chopped cilantro. Stir until everything is well incorporated and the mixture is creamy and uniform.

Lay one 8-inch flour tortilla flat on a clean plate. Using a spatula, spread about 2-3 tablespoons of the creamy filling evenly across the tortilla, reaching all the way to the edges.

Once all tortillas are filled, take the first tortilla and carefully roll it up tightly from one end to the other. Place the tortilla seam side down on the plate.

Cover the rolled tortillas with plastic wrap and refrigerate for at least 2 hours.

After chilling, remove the roll-ups from the refrigerator and slice them into 1-inch pieces using a sharp knife. Arrange the slices on a serving platter and garnish with extra chopped cilantro.