Angela's Creamy Chicken Enchiladas

½ lb. chicken breasts

½ (10 oz.) package frozen, chopped spinach thawed and well drained

¼ c. thinly sliced green onion

1 8 oz. carton light sour cream

¼ c. plain fat free yogurt

2 T. flour

1/4 t. ground cumin

¼ t. salt

½ c. skim milk

1 four oz. can diced green chiles

7 or 8 Flour tortillas

1/3 c. shredded cheddar cheese

Chopped tomato or salsa

Cook and shred chicken, which should be about 1 ½ cups. In a large bowl, combine chicken, spinach and green onion; set aside. In a bowl combine sour cream, yogurt, flour, cumin, and salt. Stir in milk and chili peppers. Divide sauce in half. Set one portion aside.

For filling, combine one portion of the sauce and the chicken-spinach mixture. Divide the filling among the tortillas. Roll up tortillas. Place, seam side down, in an ungreased 2-quart rectangular baking dish. Spoon reserved portion of sauce over tortillas. Bake, uncovered, at 350 degrees about 25 minutes or until heated through. Add 10-15 min. baking time if prepared ahead and chilled. Sprinkle with cheese; let stand for 5 minutes.