Chicken Enchiladas

Ingredients

• 1 tablespoon peppercorns whole black
• 1 large carrots peeled cut into 1/2-inch pieces
• 1  celery stalks coarsely chopped
• 12 6-inch corn tortillas ()
• 0.3 cup cilantro leaves fresh chopped
• 5  garlic clove crushed
• 0.5 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 0.3 cup cup heavy whipping cream 
• 1  jalapeno halved
• 0.3 teaspoon kosher salt 
• 2 cups beef broth fat-free
• 0.5 medium onion cut into wedges
• 7 ounce salsa verde canned
• 0.3 cup sharp cheddar cheese shredded
• 12 ounce chicken breast halves boneless skinless
• 1 cup tomatoes seeded chopped
• 4 cups water cold

Equipment

• bowl
• frying pan
• sauce pan
• oven
• sieve
• baking pan
• slotted spoon

Directions

1. Combine first 9 ingredients in a saucepan over medium heat; bring to a simmer. Cook 8 minutes or until chicken is done.
2. Remove chicken from pan with a slotted spoon; let stand 10 minutes. Shred the chicken; set aside.
3. Drain cooking liquid through a sieve over a bowl; reserve liquid. Discard solids.
4. 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.
5. Place pan over low heat.
6. Preheat oven to 40
7. Place chicken in a medium bowl.
8. 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 7inch glass or ceramic baking dish coated with cooking spray. Spoon sauce over tortillas; top with cheddar cheese.
9. Bake at 400 for 20 minutes or until lightly browned.