Chicken Enchiladas with Salsa Verde -from Cooking Light on BakeSpace.com

Ingredients

• 1 cup chopped onion
• 1/4 cup chopped fresh cilantro
• 2 garlic cloves, minced
• 1 (7-ounce) bottle salsa verde (such as Herdez brand)
• 2 cups shredded cooked chicken breast
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
• 1 cup fat-free, less-sodium chicken broth
• 8 (6-inch) corn tortillas
• Cooking spray
• 1/4 cup (1 ounce) crumbled queso fresco
• 1/2 teaspoon chili powder
• 4 lime wedges
• Cilantro sprigs (optional)