Categories: Casserole, Chicken, Main Dish, Tex-Mex

Ingredients

• 1 lb boneless skinless chicken breast
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 4 green onions, thinly sliced (1/2 cup)
• 2 (8 ounce) cartons light sour cream
• 1/2 cup plain yogurt
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 cup milk
• 2 (4 ounce) cans diced green chili peppers, drained
• 12 (7 inch) flour tortillas
• 2/3 cup shredded monterey jack cheese or 2/3 cup cheddar cheese
• fresh fresh cilantro stem (optional)
• salsa (optional)
• thinly sliced green onion (optional)

Directions

1. In a large saucepan, place chicken in enough water to cover; bring to boiling; decrease heat.

2. Cover and simmer for 12-14 minutes or until chicken is no longer pink; drain well.

3. When cool enough to handle, use fork to shred chicken into bite-size pieces.

4. In a big bowl, combine chicken, spinach, and 1/2 cup green onions; set aside.

5. For the sauce, stir together sour cream, yogurt, flour, salt, and cumin; stir in milk and chile peppers; divide sauce in half.

6. Preheat oven to 350°.

7. For filling, combine one portion of the sauce and the chicken-spinach mixture (taste for seasoning and adjust); divide mixture into 12 portions.

8. Place one portion of filling near the end of a tortilla; roll up into a spiral.

9. Place filled tortilla, seam side down, in an ungreased 3-quart rectangle baking dish.

10. Repeat with remaining tortillas and filling.

11. Spoon remaining sauce over tortillas.

12. Bake, uncovered, about 40 minutes or until heated through.

13. Remove from oven; sprinkle with cheese.

14. Let stand for 5 minutes before serving.

15. If desired, garnish with cilantro sprigs and serve with salsa and additional green onions.

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