Creamy Chicken Enchiladas

In a large saucepan, place chicken in enough water to cover; bring to boiling; decrease heat.

Cover and simmer for 12-14 minutes or until chicken is no longer pink; drain well.

When cool enough to handle, use fork to shred chicken into bite-size pieces.

In a big bowl, combine chicken, spinach, and 1/2 cup green onions; set aside.

For the sauce, stir together sour cream, yogurt, flour, salt, and cumin; stir in milk and chile peppers; divide sauce in half.

Preheat oven to 350°.

For filling, combine one portion of the sauce and the chicken-spinach mixture (taste for seasoning and adjust); divide mixture into 12 portions.

Place one portion of filling near the end of a tortilla; roll up into a spiral.

Place filled tortilla, seam side down, in an ungreased 3-quart rectangle baking dish.

Repeat with remaining tortillas and filling.

Spoon remaining sauce over tortillas.

Bake, uncovered, about 40 minutes or until heated through.

Remove from oven; sprinkle with cheese.

Let stand for 5 minutes before serving.

If desired, garnish with cilantro sprigs and serve with salsa and additional green onions.