Ingredients

How to make it

  • In a 3-quart saucepan place chicken in enough water to cover. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is no longer pink. Remove chicken from saucepan. When cool enough to handle, use a fork to shred chicken into bite-size pieces. (You should have about 1-1/2 cups.) Set aside.
  • If using fresh spinach, place spinach in a steamer basket over boiling water. Reduce heat. Steam, covered, for 3 to 5 minutes or until tender. (Or, cook in a small amount of boiling water, covered, for 3 to 5 minutes.) Drain well.
  • In a large bowl combine chicken, spinach, and green onions; set aside. In a bowl combine sour cream, yogurt, flour, cumin, and salt. Stir in milk and chili peppers. Divide sauce in half. Set one portion aside.
  • For filling, combine one portion of the sauce and the chicken-spinach mixture. Divide the filling among the tortillas. Roll up tortillas. Place, seam side down, in an ungreased 2-quart rectangular baking dish.
  • Spoon reserved portion of sauce over tortillas. Bake, uncovered, in a 350 degree F oven about 25 minutes or until heated through. Sprinkle with cheese; let stand for 5 minutes. Transfer to a serving platter.
  • To serve, if desired, garnish with chopped tomato or salsa and additional green onion.

Reviews & Comments 2

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  • pudgy47 6 years ago
    Really sounds good!!!!Printed this of to try have the chicken. Thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    jenniferbyrdez ate it and said...
    I'm always happy when I see you cause I know I'm gonna find something good. Thanks Watson.
    Was this review helpful? Yes Flag

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