Created by Felix4067 on September 20, 2013
Step 1: Preheat oven to 350F.
Step 2: Place chicken, stock, peppercorns and garlic in a saucepan; cover and bring to a boil. Reduce heat to medium and simmer, covered, 15 minutes.
Step 3: Meanwhile, in a large bowl whisk together sour cream, yogurt, milk, cumin, salt and flour; stir in salsa and hot pepper sauce.
Step 4: Drain chicken (discard stock, garlic and peppercorns) and let cool until able to handle; shred chicken into a large bowl.
Step 5: Add spinach and green onion to shredded chicken; mix well (using your hands is easiest). Mix 1/2 of sauce mixture into chicken mixture.
Step 6: Divide chicken mixture evenly between 12 tortillas and roll; place rolls, seam side down, six in each of two 9x13-inch pans; pour remaining sauce mixture evenly over both pans.
Step 7: If you are freezing, cover tightly with heavy-duty aluminum foil and place flat in the freezer. You may want to double-wrap or place in a zip-top freezer bag also.
Step 8: If continuing to cook, place pans, uncovered, in preheated 350F oven for 30 minutes.
Step 9: Sprinkle 1/2 cup cheese evenly across each pan; let stand 5 minutes to melt.
Step 10: If using frozen, thaw overnight in refrigerator. Preheat oven to 350F and bake covered for 20 minutes; uncover and bake an additional 20 minutes, then sprinkle each pan with 1/2 cup cheese and let stand 5 minutes to melt.
Step 11: If making ahead and refrigerating (can be done up to 24 hours before serving), bake at 350F for 40 minutes, then sprinkle each pan with 1/2 cup cheese and let stand 5 minutes.
Step 12: Serve with salsa, sliced green onions, sour cream, guacamole, or tortilla chips.