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© Meredith Corporation. All rights reserved. Used with permission.
Coat a large skillet with cooking spray. Add chicken and cook over medium-high heat until no longer pink, about 6 minutes.
Stir in spinach and green onions; remove from the heat and set aside. In a medium bowl, stir together sour cream, yogurt, flour, salt and cumin. Stir in milk and chiles. Divide sauce in half.
Preheat oven to 350°F. Combine one portion of the sauce and the chicken-spinach mixture; divide mixture into 12 portions. Place one portion of the filling near one end of a tortilla; roll up into a spiral. Place filled tortilla, seam-side down, in an ungreased 3-quart rectangular baking dish. Repeat with the remaining tortillas and the remaining filling.
Spoon the remaining sauce over the tortillas. Bake, uncovered, for about 40 minutes or until heated through. Remove from the oven; sprinkle with cheese. Let stand for 5 minutes before serving. If desired, sprinkle with cilantro and green onions and/or serve with salsa.