Creamy Chicken and Spinach Enchilada Casserole

Directions

1. In a large skillet place chicken, chicken broth and 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Cover and simmer for 12 to 15 minutes or until chicken is no longer pink. Drain well. When cool enough to handle, using 2 forks, pull meat apart into shreds. Set aside.
2. Steam spinach in a steamer basket for 3 minutes or until tender. Drain well.
3. In a large bowl combine the chicken, spinach and 1/4 cup green onion; set aside.
4. In a bowl whisk together sour cream, yogurt, flour, salt and cumin until smooth. Stir in milk and chili peppers. Divide sauce in half. Set 1 portion aside.
5. For Filling: Combine 1 portion of the sauce and the chicken mixture. Divide filling among tortillas. Roll up tortillas. Place, seam-side down, in two ungreased 2 quart rectangular baking dishes. Divide remaining sauce evenly between the two casseroles.
6. Bake, uncovered, at 350 degrees F for about 25 minutes or until heated through. Sprinkle with remaining cheese; let stand for 5 minutes. Transfer to a serving platter, if desired.
7. To serve, garnish with chopped tomato and additional green onions.