mix together shredded chicken, 2 oz cream cheese, 1 c pepper jack, chilies, onion, 1/4 of the can of cream of chicken soup, cumin, pepper and jalapeno salt. Divide mixture between the flour tortillas and roll up. Place seam side down in baking pan or casserole dish. Mix 2 oz. cream cheese, 1 c pepper jack cheese, remaining 3/4 can cream of chicken soup,, canned milk, water and 1 c shredded cheddar cheese, Pour evenly over enchiladas. Bake at 350 degrees for 30 min or hot and bubbly.