Chicken Enchiladas

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1 1/2 pounds skinless, boneless chicken breast halves

2 teaspoons olive oil

2 cups chopped onion

1/2 cup water

1 tablespoon chili powder

1 1/2 teaspoons ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

1 (4-ounce) can chopped green chiles, drained

1 (8-ounce) tub light cream cheese

Cooking spray

12 (6-inch) corn tortillas {Check for Gluten}

1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese

Chopped green onions (optional)

Chopped fresh cilantro (optional)

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