Chicken Enchiladas

Pretty good. I couldn't find salsa verde though, so I'd be interested to try it again once I can.

Chicken Enchiladas

Courtesy of Cooking Light

4 cups cold water

2 cups fat-free, lower-sodium chicken broth 

1 tablespoon whole black peppercorns

5 garlic cloves, crushed 

2 (6-ounce) skinless, boneless chicken breast halves 

1 celery stalk, 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 heavy whipping cream

1 cup chopped seeded tomato 

1/4 cup chopped fresh cilantro

1/4 teaspoon kosher salt 

1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper

4 ounces 1/3-less-fat cream cheese, softened 

12 (6-inch) corn tortillas

Cooking spray 

1 ounce sharp cheddar cheese, shredded (about 1/4 cup)

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. Discard solids.

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.

Preheat oven to 400°F.

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 cup 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 for 20 minutes or until lightly browned.