Chicken Enchiladas, easy

Ingredients

• 8 8-inch flour tortillas
• 1 1/2 cups chopped cooked chicken or turkey
• 1 11-ounce can whole kernel corn with sweet peppers, drained
• 1/3 cup tub light cream cheese
• 1/4 cup fat-free or light dairy sour cream
• 1/4 cup sliced green onions
• Nonstick cooking spray
• 3/4 c. shredded reduced-fat Monterey Jack cheese (3 ounces)
• Chopped tomato (optional)
• 2 1/2 cups cut-up fresh or canned tomatillos
• 1 4 1/2-ounce can diced green chile peppers, drained
• 1/4 cup chopped onion
• 1/4 c. fresh cilantro leaves
• 1/2 teaspoon sugar
• 1/4 teaspoon ground cumin
• 1/2-1 c. reduced-sodium chicken broth