Creamy Chicken Enchiladas

• 2 chicken breasts
• 10 ounces torn spinach
• 14 cup red onion, diced
• 1 12 cups light sour cream
• 3 tablespoons flour
• 12 tablespoon ground cumin
• 12 teaspoon salt
• 14 cup nonfat milk
• 4 ounces diced green chili peppers
• 8 (7 inch) flour tortillas
• 12 cup shredded cheddar cheese or 12 cup monterey jack cheese, reduced fat works too

1. In a 3-quart saucepan place chicken in enough water to cover.
2. Bring to boiling; reduce heat.
3. Cover and simmer about 12 minutes or until chicken is no longer pink.
4. Remove chicken from saucepan.
5. Break apart into pieces.
6. Place in food processor.
7. Place spinach in 1 cup boiling water.
8. Cook for 4 minutes.
9. Then drain well.
10. In food processor, place spinach, chicken and onion and pulse a couple times to blend.
11. In a bowl combine sour cream, flour, cumin, and salt.
12. Stir in milk and chili peppers.
13. Divide sauce in half.
14. Set one portion aside.
15. For filling, combine one portion of the sauce and place in processor with the chicken-spinach mixture, pulse.
16. Divide the filling among the tortillas.
17. Roll up tortillas.
18. Place, seam side down, in lightly-greased 9 x 13 baking dish.
19. Spoon reserved portion of sauce over tortillas.
20. Bake, uncovered, in a 350F oven about 20 minutes or until heated through.
21. Sprinkle with cheese; let stand for 5 minutes.
22. Transfer to a serving platter.
23. To serve, if desired, garnish with chopped tomato, cilantro or salsa and additional green onion.
24. Makes 8 enchiladas.
25. Serve with rice.

chicken breasts, torn spinach, red onion, light sour cream, flour, ground cumin, salt, nonfat milk, green chili peppers, flour tortillas, cheddar cheese

Taken from www.food.com/recipe/creamy-chicken-enchiladas-232503 (may not work)