Poach chicken lightly in broth – do NOT boil. (Use broth for another recipe.) Bone, skin, and shred meat. Mix with cheese and sour cream, and set aside.
2Heat 2 T olive oil in a large skillet. Stir-fry onion, garlic and oregano, just until onion is translucent. Do not brown. Add salsa, tomato sauce and salt, and simmer until thickened.
3Spread 1/4 c. of salsa mix on the bottom of 9 x 13'' pan,
Dip tortillas in separate warm oil, one by one, to soften. Dip a tortilla in salsa mix, lay on a board, and top with 1/4 c. of chicken mix across the middle. Roll it up,and lay it seam-side down in the prepared pan.
Repeat until chicken is gone.
Cover all with the rest of the salsa mix.
4Bake 20 minutes. Serve with cooked or Spanish rice, and refried beans on the side.