Ingredients:
1 lb. ground chicken
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
1/2 c. thinly sliced green onions
2 cartons (8 oz. each) light dairy sour cream
1/2 c. plain yogurt
1/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. ground cumin
1 c. milk
2 cans (4 oz. each) diced chile peppers, drained
12 flour tortillas
2/3 c. shredded Monterey Jack or cheddar cheese
Snipped fresh cilantro (optional)
Salsa and/or thinly sliced green onions (optional)
Directions:
Coat a large skillet with nonstick cooking spray. Add chicken and cook over medium-high heat until no longer pink, about 6 minutes.
Stir in spinach and 1/2 c. green onions; remove from heat and set aside. For sauce, stir together sour cream, yogurt, flour, salt and cumin. Stir in milk and chile peppers. Divide sauce in half.
Preheat oven to 350 degrees. For filling, combine one portion of the sauce and the chicken-spinach mixture; divide mixture into 12 portions. Place 1 portion of the filling near one end of a tortilla; roll up in a spiral. Place filled tortilla, seam side down, in an ungreased 3 quart rectangular baking dish. Repeat with remaining tortillas and the remaining filling.
Spoon the remaining sauce over tortillas. Bake, uncovered, about 40 minutes or until heated through. Remove from oven; sprinkle with cheese. Let stand 5 minutes before serving. If desired, serve with salsa and additional green onions.
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