Preheat oven to 350 degrees Fahrenheit.
Start by getting the tortillas ready. In a large deep pan, heat several teaspoons of oil on medium heat. Add the tortilla. Cook until the tortilla starts to puff up. This should take a few seconds per side. Flip over and cook the other side. Slide on a plate and cover with a paper napkin. Repeat the process with each of the tortillas.
Add about 4-5 tablespoons of the prepared enchilada sauce in a 9 by 13 inch clear baking dish. This will help prevent the enchiladas from sticking to the dish.
Next, shred the chicken breasts, legs, and thighs. You should have about 3 cups of chicken.
In a large bowl, add the chicken. Stir in the cayenne pepper, chili powder, paprika, onion powder, salt, and about 6 tablespoons of the enchilada sauce. Stir in the 5 tablespoons of the sour cream and 2 cups of the Mexican cheese blend.
Divide the mixture equally among the tortillas. Fill the baking dish with the tortillas.
Mix 2 tablespoons of sour cream into 1 1/2 cups enchilada sauce. Pour the enchilada sauce on the enchiladas.
Bake in preheated oven for 20 minutes.
Spread cheese on top. Drizzle heavy cream on cheese.
Cover with non-stick foil. Bake for 15 to 20 more minutes.
Serve with sour cream, and a generous helping of the Enchilada Rice or Spanish Rice.