Chicken Enchiladas with Salsa Verde

1. In a large saucepan, combine chicken quarters and boiling water to cover. Add 1/4 teaspoon salt, bring to a simmer, and simmer until cooked through. Remove chicken from pot. When cool enough to handle, discard skin, pull meat off bones, and shred. Sprinkle with a large pinch of salt.

2. Preheat the oven to 350°F.

3. In a medium saucepan, heat tomatillo sauce over low heat for 5 minutes.

4. Meanwhile, in another saucepan, heat 1 tbsp. of the oil. Add the shredded chicken and warm over low heat. Stir in sour cream, onion, and 1/4 teaspoon salt; cover and set aside.

5. In a medium skillet, heat remaining 4 tablespons oil over medium-high heat. Using tongs, dip each tortilla into oil and fry for 5 seconds on each side. Drain and cool slightly.

6. Pour 1 cup of tomatillo sauce onto a plate. Using tongs, place a tortilla in sauce and turn to coat both sides. Spoon 2 tablespoons of chicken filling down center of the tortilla and roll up. Place the rolled up tortilla, seam-side down, in a 9 x 13-inch baking dish. Repeat with the remaining tortillas and filling. Spoon remaining tomatillo sauce over enchiladas and sprinkle with cheese.

7. Bake until heated through, about 25 minutes.