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Chicken, Chili And Cheese Enchiladas

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1 tablespoon vegetable oil

1 yellow onion, finely chopped

3 cloves garlic, minced

1 jalapeƱo chili, seeded and minced

4 cups cooked, shredded skinless chicken (from one 1 1/2-lb. rotisserie chicken)

2 cups coarsely shredded sharp cheddar

1 16-oz. jar salsa verde

1 4-oz. can diced mild green chilies, drained

1 1/2 cups low-sodium chicken broth

16 5 1/2-inch corn tortillas

1/2 cup finely chopped cilantro

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