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ONE: In a large skillet combine chicken, chicken broth, and black pepper.
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Bring to a boil; reduce heat.
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Cover and simmer for 12-14 minutes or until chicken is no longer pink.
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Drain well; cool slightly.
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When cool enough to handle, use two forks to shred chicken into bite-size pieces.
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(You should have about 1-1/2 cups shredded chicken).
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Set aside.
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TWO: If using fresh spinach, place spinach in a steamer basket over boiling water.
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Reduce heat.
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Cover and steam for 3 to 5 minutes or until tender.
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(Or, in a covered medium saucepan, cook fresh spinach in a small amount of boiling water for 3 to 5 minutes.)
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Drain well.
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THREE: For filling, in a large bowl combine shredded chicken and spinach; set aside.
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For sauce, in a medium bowl combine yogurt, flour, salt and cumin.
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Stir in milk and chili peppers.
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Stir half (about 1 cup) of the sauce into the chicken mixture; set remaining sauce aside.
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FOUR: Coat a 2-quart square baking dish with nonstick cooking spray.
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Divide the filling among the tortillas.
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Roll up tortillas.
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Place tortillas, seam side down, in prepared dish.
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Spoon remaining sauce atop tortillas.
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FIVE: Cover and bake in a 350F oven for 20 minutes.
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Uncover and bake about 20 minutes more or until heated through (165F).
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Sprinkle with cheese; let stand 5 minutes.
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If desired, garnish with salsa or chopped tomato and cilantro or green onions.
