Chicken Enchiladas

Today I am going to post a recipe that is my mother-in-law's favorite thing that I make. We eat lunch with my husband's family every Sunday after church. She always cooks a big meal and I occasionally bring something to contribute as well. Last week I asked her what I could bring and that I would be happy to make a main dish. This is what she picked. I made these up last night, doubling the recipe, and put them in the freezer for Sunday.

Jana's Chicken Enchiladas

3 leg quarters
1 can diced green chiles
1 tsp garlic salt
1 pkg shredded Mexican cheese blend, or Mild Cheddar
1 large can green chile enchilada sauce
1 small container light sour cream
10 taco size flour tortillas

1. Preheat oven to 350 degrees.
2. Boil chicken leg quarters in water until done. Drain, reserving 1/2 cup of the chicken broth. Set chicken aside to cool.
3. When chicken is cool, skin and take meat off of bones. Cut meat into bite sized pieces.
4. Put chicken in a large bowl, add green chiles and two handfuls of cheese to the chicken and mix well. (Just use your clean hands for this.) Season with salt, pepper , and garlic salt.
5. Pour a small amount of the green enchilada sauce into a 13x9 inch pan. (This will keep the enchiladas from sticking.)
6. Take a small handful of the chicken mixture and spread it into a line along one end of a tortilla. Roll tortilla tightly. Put the finished enchilada into the prepared pan. Repeat using remaining tortillas.
7. Take the remaining green enchilada sauce and pour into a bowl with the sour cream. Beat together with an electric mixer or whisk until smooth. Thin sauce slightly with reserved chicken broth. (You might not need it all. The sauce without the broth will be thick because of the sour cream. You want your sauce to be the same texture as the green sauce before you added the sour cream.)
8. Pour sauce over enchiladas and cover with remaining shredded cheese.
9. Cover pan with foil and bake for 45 minutes, or until bubbly.