Chicken Enchiladas

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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)

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