1 pound skinless, boneless chicken breasts
1 14-oz can chicken broth
1/2 t black pepper
1 10-ounce package frozen chopped spinach, thawed and well drained
1/4 c sliced green onion
2 8-ounce carton sour cream
1/2 c plain low fat yogurt
1/4 c all-purpose flour
1/2 t salt
1/2 t ground cumin
1 c milk
2 4-ounce cans diced green chili peppers, drained
12 flour tortillas
1 c Monterey Jack cheese
Thinly sliced green onion
In a large skillet place chicken, chicken broth, and 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, pull meat apart into shreds.
In a large bowl combine the shredded chicken, thawed and drained spinach, and the green onion; set aside.
In a bowl mix together sour cream, yogurt, flour, salt, and cumin. Stir in milk and chili peppers. Divide sauce in half.
For filling, combine 1 portion of the sauce and the chicken mixture. Divide filling among tortillas. Roll up tortillas. Place, seam side down, in 9x13 pan. Cover with remaining sauce.
Bake at 350° about 25 minutes. Sprinkle with remaining cheese; let stand for 5 minutes.
Garnish with chopped tomato and green onion.