Add half can of chicken soup, the whole can of green chilis, 1/2 cup milk, salt and pepper to a medium skillet.
Cook over medium heat, stirring until combined.
Add 1 cup of shredded pepper jack and 1/2 cup sour cream.
Stir until melted.
Add chicken and mix until combined.
Heat for approximately 3-5 minutes.
Add chicken mixture to each tortilla and roll. Place enchiladas, seam side down, in a 9X13" baking dish.
Preheat oven to 350.
Evenly pour enchilada sauce over enchiladas.
In a small mixing bowl, combine the remaining soup, 3/4 cup of milk, 1/4 cup sour cream. Whisk until combined.
Pour mixture evenly over the enchiladas.
Top with remaining 1 cup of shredded pepper jack cheese.
Bake 25-30 minutes until sauce is bubbling and starting to brown.