Chicken & Spinach Enchiladas
1 tray of chicken (about 2 pounds), cooked and shredded
1 package frozen spinach (10 - 14 ounces), thawed and drained
4 green onions, chopped
1 6 oz container Greek Yogurt or Plain Yogurt
1 8 oz container Light Sour Cream
1 4 oz can green chilies
3 T flour
2 tsp cumin
1/4 tsp red pepper
3/4 cup milk
1/2 cup cilantro, chopped
1 healthy pinch of salt
1/2 cup Pepper Jack or Sharp Cheddar Cheese
12 flour tortillas
Your favorite salsa
Combine chicken, spinach and 3 green onions (reserve one for garnish) in large bowl.
In medium bowl, whisk together yogurt, sour cream, green chilies, flour, cumin, and red pepper. Add milk, cilantro and salt.
Combine 1/2 to 2/3 of sauce with chicken mixture. Divide filling among tortillas and roll each one. Place, seam side down, in a baking dish sprayed with cooking spray. Top with remaining sauce and cheese.
Bake at 350 for about 20 minutes until heated through. Top with remaining onion and cilantro for garnish. Serve with your favorite salsa.