Chicken Enchiladas

INGREDIENTS

• 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)