Place chicken in a Dutch oven; add salt and water to cover. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until tender. Remove chicken, and let cool slightly. Bone chicken; dice and set aside.
Cook spinach according to package directions; drain well, and reserve 1 cup spinach broth. Set aside.
Saute onion in butter in Dutch oven until tender. Stir in spinach and chicken; set aside.
Combine soup, reserved spinach broth, milk, green chiles, sour cream, and half of cheese in a bowl; mix well. Stir half of sauce mixture into chicken mixture. Reserve remaining sauce.
Spoon chicken mixture evenly down center of each tortilla; roll up tortillas, and place, seam side down, in 2 lightly greased 13- x 9- x 2-inch baking dishes. Spoon remaining sauce over tortillas. Bake, uncovered, at 350 for 25 minutes. Sprinkle with remaining cheese; bake an additional 5 minutes.
Yield: 4 to 6 servings per casserole.
NOTES : Casseroles may be frozen prior to baking. To serve, remove from freezer; let thaw in refrigerator. Bake as directed.
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