Creamy Chicken Enchiladas

Note: 350o oven (Corinne always forgets to preheat…)

½ lb. skinless, boneless chicken breast

4 c. torn fresh spinach or ½ of one 10 oz. Package frozen chopped spinach, thawed and well drained

¼ c. thinly sliced green onion

1 8 oz. carton light dairy sour cream

¼ c. plain fat-free yogurt

2 tbsp. all-purpose flour

¼ tsp. ground cumin

¼ tsp. salt

½ c. skim milk

1 4 oz. can diced green chili peppers, drained

6 7-inch flour tortillas

1/3 c. shredded reduced fat cheddar or monterey jack cheese (1.5 oz)

chopped tomato or salsa (optional)

thinly sliced green onion (optional)