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Preheat oven to 350.
In a large bowl, whisk together the enchilada sauce, cream cheese, milk and the jarred jalapeno juice.
In another bowl, combine the shredded chicken with ½ cup of the sauce mixture, jarred jalapeno peppers and cilantro. Mix together to coat.
Place about ⅓ cup of the chicken mix in the center of each tortilla and roll to close.
Pour about ½ cup of the sauce over the bottom of a 9×13 baking dish.
Arrange the tortillas seam side down in the baking dish. Pour the rest of the sauce over the enchiladas.
Top with shredded cheese and bake for 30 minutes.
If needed, switch the oven to broil at the last minute to brown and bubble the cheese.
Garnish with your favorite salsa, fresh jalapeno peppers, more cilantro and cubed avocado.