12, 6 inch, flour tortillas, 1/4 Cup sharp cheddar
Instructions
Combine first 9 ingredients in a large pot over medium heat. Cook 10 minutes or until chicken is done. Remove chicken using a slotted spoon. Let stand 10 minutes. Shred chicken and set aside. Drain cooking liquid through a sieve over a bowl, reserving cooking liquid. Discard solids.
Combine reserved cooking liquid with 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 and stir in whipping cream. Place pan over low heat.
Preheat oven to 400 deg. Place chicken into a medium bowl. Add tomato and next 5 ingredients (through cream cheese)to chicken. Dip each tortilla in sauce for 10 seconds. Fill each tortilla with about 1/4 Cup chicken mixture and roll up. Arrange filled tortillas, seam side down, in a glass or ceramic dish coated with cooking spray. Spoon sauce over tortillas and top with cheddar cheese. Bake 20 minutes or until lightly browned. Serve with sour cream and salsa.