Creamy Chicken Enchiladas

(This recipe is adapted from bhg.com.)

2 boneless skinless chicken breasts, cooked and shredded
8 cups fresh spinach [I used three bags of spinach.] OR 10-oz frozen chopped spinach, thawed and drained
1/4 c. thinly sliced green onion
16-oz light sour cream
1/2 c. plain low-fat yogurt [I used Greek nonfat.]
1/4 c. all-purpose flour
1/2 tsp salt
1/2 tsp cumin
1 c. milk
two 4-oz cans diced green chilis, drained
twelve 7-8" flour tortillas
1 c. shredded cheddar, Monterey Jack, or Mexican blend cheese
chopped tomato or salsa (optional)
thinly sliced green onions (optional)
fresh cilantro, chopped (optional)

1. Preheat oven to 350 degrees.
2. Steam spinach (3-4 minutes in a basket over a saucepan with 1" of boiling water).  Press the liquid out of the spinach.
3. In a medium bowl, combine sour cream, yogurt, flour, salt, and cumin.  Add milk and drained chili peppers; stir.
4. For filling, in a large bowl combine green onions, chicken, and spinach.
5. Stir in half of the creamy mixture to the chicken mixture.
6. Grease two large casserole dishes (including the sides).
7. Divide filling among the tortillas, roll up the tortillas, and place (seam side down) in the casserole dish.  Top with the remaining sauce.
8. Bake, covered, for 20 minutes.  Then back uncovered for 20 minutes.  
9. Remove from oven and sprinkle with cheese.  Let stand for 5 minutes.  Garnish with remaining green onions and cilantro, then serve with salsa, if desired.