1. Wash the leg quarters and put them in a pot with water, salt and oregano. Bring to a boil and until chicken is cooked completely.
2. Boil the tomatoes with jalapenos. Blend them with salt and garlic. Use the chicken stock to blend about 2 cups.
3. Put the sauce in a pan and bring to boil, and then drown the tortilla until soft without breaking. Repeat until you have 4 for each person. Put the lettuce on top and follow with the cheese and sour cream. The chicken goes on the side.