Chicken Spinach Enchiladas

1 pound skinless, boneless chicken breasts
1 cup water
1/2 teaspoon black pepper
1 10-ounce package frozen chopped spinach, thawed and well drained
1/4 cup sliced green onion
4 8-ounce cartons sour cream
1 cup plain yogurt
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground cumin
2 cups milk
4 4-ounce cans diced green chili peppers, drained
12 7-to 8- inch flour tortillas
1 cup shredded cheddar or Monterey Jack cheese


1. In a large skillet place chicken, water, and 1/2 black pepper. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink. Drain well. When cool enough to handle, using 2 forks, pull meat apart into shreds. (You should have about 3 cups). Set aside.

2. In a large bowl combine the shredded chicken, thawed and drained frozen spinach, and the 1/4 cup green onion; set aside.

3. In a bowl whisk together sour cream, yogurt, flour, salt, and cumin until smooth. Stir in milk and chili peppers. Divide sauce in half. Set 1 portion aside.

4. Combine 1 portion of the sauce and the chicken mixture. Divide filling among tortillas. Roll up tortillas. Place, seam side down, in two ungreased 2-quart-rectangular baking dishes. Divide remaining sauce evenly between the two casseroles.

5. Bake, uncovered, in a 350° F oven about 25 minutes or until heated through. Sprinkle with remaining cheese; let stand for 5 minutes.