Chicken & Spinach Enchiladas

Chicken Breast, no skin, 24 ounces
Spinach, frozen, 1/2 package (10 oz) yields
Green Onions, .25 cup, chopped
Sour Cream, reduced fat, 1 cup
Greek Yogurt, Plain, 2 oz
Cumin, .25 tsp
Salt, .25 tsp
Skim Milk, .5 cup
Green Chili Peppers, canned, .5 cup
Whole Wheat Tortilla, 6 serving
Colby Cheese, Low Fat, 1/3 cup, diced
Tomato, 1 large whole
Cilantro, raw, 3 tbsp, chopped
2 Additional Green Onions, chopped

Poach chicken in a large saucepan in just enough water to cover. Bring to a boil, reduce heat and simmer for 10 to 15 minutes until no longer pink inside. Let cool. When cool enough to touch, shred chicken.

Combine drained thawed spinach with chicken and 1/4 cup green onion.

In a separate bowl, combine sour cream, yogurt, flour, cumin and salt. Gradually and milk and stir. Add green chiles.

Combine half of the sauce with the chicken/spinach mixture. Divide and place on the tortillas and roll up. Place tortillas seam side down in an ungreased baking dish.

Spoon remaining sauce over the tortillas. Bake, uncovered in a 350 degree oven for 20 to 25 minutes. Sprinkle with cheese.

Let stand for a few minutes and garnish with fresh diced tomato, chopped cilantro and more sliced green onion.

Serving Size: 1.5 Enchiladas per serving for 4 servings