Fill a stock pot half-full with water. Add salt, butter, and bouillon cubes. Bring to a boil.
Add chicken breasts and cook for 45 minutes or until internal temperature reaches 165°F.
Remove chicken breasts and turn heat down to low so that water (broth) stays warm; you will need this later. Cut chicken breasts into thirds, and place in a large mixing bowl. Shred chicken with an electric handheld mixer on medium-low speed.
Add melted butter, cumin, salt, chili powder, black pepper, cayenne pepper, and ¼ cup chicken broth (from stock pot) to the shredded chicken. Stir.
Make the sour cream sauce by combining sour cream, cream of chicken soup, salt, milk, and jalapeno jar juice together in a bowl and whisk until smooth.
Preheat the oven to 400°F and coat two large (9 x 13-inch) baking dishes with olive oil.
Steep one corn tortilla in the warm broth (that your chicken breasts cooked in) until soft and pliable. (Don't steep for too long or tortilla will tear!) Lay tortilla on a plate. Add about 2 Tablespoons of chicken filling in a line down the center of the tortilla and roll it up. Place in a baking dish, seam side down. Repeat until all 20 enchiladas are made. (10 enchiladas per baking dish)
Pour half the sour cream sauce over the top of the enchiladas in one baking dish and the other half over the enchiladas in the other baking dish. Spread out evenly with a spoon. Cover enchiladas with a generous amount of cheese and sprinkle paprika evenly over the top.
Place both baking dishes in the oven and bake at 400°F for 10-15 minutes, or until bubbly.
Serve with your favorite Mexican side dishes and enjoy!