1
Preheat oven to 350 degrees F. In a large skillet combine chicken, broth and black pepper. Bring to boiling; reduce heat. Simmer, covered for 12 to 14 minutes or until chicken is no longer pink (170 degrees F); drain. Using two forks shred chicken into bite-size pieces
2
Meanwhile, place spinach in a steamer basket. Place basket in a saucepan over 1 inch of boiling water. Steam, covered, for 3 to 5 minutes or until tender. Transfer spinach to a sieve; press out excess liquid with the back of a spoon.
3
For filling, in a large bowl combine shredded chicken, cooked spinach, and the 2 tablespoons green onion. For sauce, in a small bowl combine sour cream, flour, salt and cumin. Stir in milk and chile peppers. Stir half of the sauce into filling; set the remaining sauce aside.
4
Grease a 2-quart baking dish. Divide filling among tortillas; roll up tortillas. Arrange tortillas, seam side down, in the prepared baking dish. Top with the remaining sauce.
5
Bake, covered, for 20 minutes. Bake, uncovered, about 20 minutes more or until heated through. Sprinkle with cheese. Let stand for 5 minutes before serving. If desired, garnish with cilantro and serve with salsa and/or additional green onions.
