Pour enchilada sauce into a medium sized sauce pan. Place chicken breasts in sauce pan with sauce over medium heat. Add two cloves of minced garlic to sauce. Cook chicken for about 20 to 30 minutes or until the chicken is fully cooked. When chicken is fully cooked remove from saucepan.
Shred chicken chicken and place in a bowl. Season with salt and pepper. Add sour cream to cooked chicken. Stir to mix well. Preheat oven to 350 degrees. Add about 1/4 cup of chicken mixture to a tortilla. Roll tortilla and place in a baking dish. Repeat until you fill a 9 x 13 inch baking dish. Ladle sauce over enchiladas. Sprinkle with cheese. Heat for 10 to 15 minutes or until the cheese has melted.