2 lb. boneless chicken breasts
1/2 stick Land O Lakes Country Morning Blend
1 lg. white onion (Vidolia preferred)
1 lb. fresh spinach, washed and drained
3 c. sour cream, light
2 (8 oz. total) cans green chilies, drained and chopped
1 tsp. ground cumin
1/2 c. milk
Salt to taste
12 flour tortillas
6 oz. Monterey Jack cheese, grated

Poach chicken breasts in saucepan with water to cover, 15-20 minutes. Remove, cool and shred into small bite size pieces. Set aside. In skillet, saute onion in melted butter 5 minutes. Preheat oven to 350 degrees. Lightly butter or use Pam on a large casserole dish. Steam spinach, reserving 1/2 cup of cooking liquid. Cool and chop coarsely. Combine onion, spinach, sour cream, cumin, reserved spinach liquid and milk. Season to taste. Add half sauce to shredded chicken. Soften tortillas (3 minutes) in oven and remove. Fill tortillas and roll up, placing in casserole dish seam side down in 1 layer. Cover with grated cheese and remaining sauce, saving some cheese to sprinkle on top. Bake 30 minutes.