Chicken Enchiladas

From Cooking Light Magazine. A nice lighter version of an all-time favorite.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 4  cups cold water
• 2  cups  fat-free reduced-sodium chicken broth
• 1  tablespoon whole black peppercorn
• 5  garlic cloves, crushed
• 12  ounces boneless skinless chicken breast halves
• 1  stalk celery, coarsely chopped
• 1  large carrot, peeled and cut into 1/2 inch pieces
• 1  jalapeno pepper, halved
• 1⁄2 medium onion, cut into wedges
• 1 (7 ounce) can salsa verde
• 1⁄4 cup  whipping cream
• 1  cup tomatoes, seeded and chopped
• 1⁄4 cup cilantro, chopped
• 1⁄4 teaspoon kosher salt
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon  ground red pepper
• 4  ounces reduced-fat cream cheese, softened
• 12  corn tortillas (6 inches each)
•  cooking spray
• 1  ounce sharp cheddar cheese, shredded (about 1/4 cup)

Directions

1. Combine first 9 ingredients in a saucepan over medium heat; bring to a simmer. Cook 8 minutes or until chicken is done. Remove chicken from pan using a slotted spoon; let stand 10 minutes. Shred the chicken and set aside. Drain cooking liquid through a sieve over a bowl; reserve cooking liquid.
2. Combine reserved cooking liquid and salsa verde in a saucepan; bring to a boil over medium-high heat. Cook until reduced to 1 1/2 cups (about 30 minutes). Reduce heat to low; stir in whipping cream. Place pan over low heat.
3. Preheat oven to 400 degrees. Place chicken in a medium bowl. Add tomato and next 5 ingredients (through cream cheese) to chicken; toss. Dip each tortilla in sauce mixture for 10 seconds. Fill each tortilla with about 1/3 chicken mixture; roll up. Arrange filled tortillas, seam side down, in an 11 x 7 inch glass or ceramic baking dish coated with cooking spray. Spoon sauce over tortillas; top evenly with cheddar cheese. Bake at 400 degrees for 20 minutes or until lightly browned.