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 jalapeño 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)

1. Combine first 9 ingredients in a saucepan over medium heat; bring to a simmer. Cook 8 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; let stand 10 minutes. Shred the chicken; set aside. Drain cooking liquid through a sieve over a bowl; reserve liquid. Discard solids. 2. Combine the reserved cooking liquid and salsa verde in a saucepan; bring to a boil over medium-high heat. Cook until reduced to 1 1/2 cups (about 30 minutes). Reduce heat to low; stir in whipping cream. Place pan over low heat. 3. Preheat oven to 400°. 4. Place chicken in a medium bowl. Add tomato and next 5 ingredients (through cream cheese) to chicken; toss. Dip each tortilla in sauce mixture for 10 seconds. Fill each tortilla with about 1/3 cup chicken mixture; roll up. Arrange filled tortillas, seam sides down, in an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Spoon sauce over tortillas; top with cheddar cheese. Bake at 400° for 20 minutes or until lightly browned.