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Preheat oven to 375 degrees and lightly grease a 13x9-inch pan.
Melt butter in a large skillet over medium heat. Add collards and onion and cook, stirring frequently, until collards are cooked down, about 10 minutes. Add garlic for the last 2 minutes. You don't want to cook it as long as the onion becasue it burns easily.
Stir in cream cheese, milk, sugar, salt, pepper, and 1 cup of cheese. Keep stirring until melted. Remove from heat and stir in chicken.
In a medium bowl, whisk together enchilada sauce and sour cream. Pour 1 cup of the sauce into the bottom of the prepared baking dish.
Wrap the tortillas in damp paper towles and microwave on HIGH for about 45 seconds. This will make them more pliable and they will be less likely to tear.
Spoon about ⅓ cup of chicken mixture in the middle of each tortilla. Roll them up and place them seam side down in the baking dish.
Pour remaining sauce mixture over filled tortillas and sprinkle remaining cheese on top.
Bake for 25 to 30 minutes, until browned and bubbly. Sprinkle sliced jalapenos and cilantro on top and serve.