Preheat oven to 400 degrees F.

Season both sides of chicken with salt, pepper and garlic powder. Place in glass baking dish and bake for 45 minutes, until chicken is tender and juices run clear.

Allow chicken to cool to the touch. Using 2 forks, shred the chicken and set aside.

Turn oven down to 350 degrees F.

Pour some of the green sauce into a 13″ x 9″ baking dish. Roll the sauce around the bottom of the dish until it is just coated.

In a medium bowl combine sour cream and 1/2 cup green sauce. If you want the enchiladas spicier add more sauce to your taste, but 2 parts sour cream to 1 part green sauce is a good place to start. Add in chicken and stir until chicken is coasted in sour cream mixture.

Place 2-3 tablespoons chicken mixture on back half of tortilla. Roll tortilla (do not fold in sides). Place rolled tortilla into your baking dish, seam down. Repeat with remaining tortillas. Top enchiladas with 1/2 cup green sauce and cheese.

Bake for 15 minutes, until cheese melted and filling is warmed through.