Chicken Enchiladas With Spinach Cream Sauce

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2 poblano chiles

Cooking spray

1 1/2 cups vertically sliced onion, divided

2 cups shredded ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)

6 cups fresh spinach leaves

1/4 cup chopped green onions

1 teaspoon ground cumin

2 garlic cloves, minced

1 1/2 tablespoons masa harina or all-purpose flour

1 1/4 cups fat-free, less-sodium chicken broth

1/3 cup chopped fresh cilantro

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

1/8 teaspoon salt

4 (8-inch) corn tortillas

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