Creamy Chicken Enhiladas

1 lb chicken breasts
10 oz package frozen chopped spinach, thawed, well drained
1/2 cup thinly sliced green onions
16oz sour cream
1/2 cup plain yogurt
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp ground cumin
1 cup milk
2 4oz cans diced green chilis, drained
12 7-in flour tortillas (soft taco size)
2/3 cup shredded cheddar cheese or monterey jack
salsa (optional)
sliced green onions (optional)

In a large saucepan place chicken in enough water to cover. Bring to boiling, reduce heat. Cover
and simmer for 12-14 minutes... until chicken is no longer pink. Drain well. Let cool a bit, shred
using fork.

In a large bowl, combine shredded chicken, spinach, and 1/2 cup green onions. Set aside. For
sauce, stir together sour cream, yogurt, flour, salt, and cumin. Stir in milk and chili peppers.
Divide sauce in half.

Preheat oven to 350. For filing combine one portion of the sauce and the chicken-spinach mixture.
Divide the filling among tortillas, placing filling near one end of each. Roll up each tortilla
into a spiral. Place filled tortillas, seam sides down in an ungreased 9x13 pan.

Spoon the remaining sauce over tortillas. Bake uncovered about 40 minutes or until heated
through. Remove from oven, sprinkle with cheese. Let stand for 5 minutes before serving. Serve
with salsa and additional green onions.

(source: "9x13: The Pan That Can")