In a medium skillet cook the 1/4 cup pecans and onion in margarine or butter until onion is tender and pecans are lightly toasted. Remove from heat.
In a bowl combine the softened cream cheese, the 1 tablespoon milk, and cumin. Add nut mixture and chicken. Stir together until well combined.
Spoon about 1/3 cup chicken mixture onto each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 2-quart square baking dish.
In a bowl combine soup, sour cream, the 1 cup milk, and the pickled jalapeno peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil; bake in a 350 degree F oven about 45 minutes or until heated through.
Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons pecans. Bake for 4 to 5 minutes more or until cheese is melted. Makes 6 servings.