2 half chicken breasts on the bone with skin (remove skin before adding to enchiladas)
1 (16 oz.) red enchilada sauce (no sugar added)
1 (4 oz.) can green chile peppers
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese, reduced fat
1 (8 oz.) container sour cream, fat free
6 medium whole wheat tortillas, low sodium if possible (corn tortillas are not recommended as they tend to fall apart)