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Chicken Enchiladas With Salsa Verde

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1 cup chopped onion

1/4 cup chopped fresh cilantro

2 garlic cloves, minced

1 (7-ounce) bottle salsa verde (such as Herdez brand)

2 cups shredded cooked chicken breast

1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened

1 cup fat-free, less-sodium chicken broth

8 (6-inch) corn tortillas

Cooking spray

1/4 cup (1 ounce) crumbled queso fresco

1/2 teaspoon chili powder

4 lime wedges

Cilantro sprigs (optional)

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