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) |