Creamy Chicken Enchiladas

1-1/2 c. cooked chicken breast, shredded into bite-sized pieces
4 c. torn fresh spinach leaves
2 green onions, thinly sliced
1 (8 oz.) carton nonfat sour cream
1/4 c. plain, nonfat yogurt
2 tbsp. whole grain flour
1/4 tsp. ground cumin
1/4 tsp. salt
1/2 cup 1% milk
1 jalapeño pepper, seeded and minced
6 whole wheat tortillas, 6 to 8 inches in diameter
1 1/2 c. low-fat shredded cheddar cheese

In a medium saucepan, cook fresh spinach with a small amount of water, covered, for 5 minutes on medium-high heat. In a large bowl, combine cooked chicken, spinach, and green onions. Mix well and set aside.

To make the sauce: In a medium bowl, combine sour cream, yogurt, flour, cumin, and salt. Add milk and jalapeño pepper and mix well. Pour half of the sauce into chicken and spinach mixture and mix well.

Divide filling among tortillas. Fold opposite ends of tortilla up about 1 inch over filling, then fold left and right sides over the folded end, overlapping. Place filled tortillas, seam sides down, in an ungreased rectangular baking dish. Spoon remaining sauce over tortillas and bake, uncovered, at 350°F for about 20 minutes or until heated through. Sprinkle with cheddar cheese and let stand 5 minutes. Top with salsa and chopped green onions as desired. Serves 6.