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 jalapeno 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)