Chicken Enchiladas with Salsa Verde

Squeezed lime juice and bottled green salsa accentuate the flavor of these hearty yet soft enchiladas.
Preheat the oven to 425 degrees.Combine the first 4 ingredients in a blender; whisk until smooth. Combine the chicken and cream cheese in a large bowl. Add 1/2 cup of the salsa mixture. Save the remaining salsa mixture.Bring the broth to a boil in a medium skillet. Cook one tortilla at a time, adding the tortilla to the pan; cook for 20 seconds or until it is moist, turning once. Remove the tortilla; dry on paper towels. Place about 1/4 cup chicken mixture in the center of the tortilla; roll up. Place the tortilla seam side down in an 11-inch x 7-inch baking dish greased with cooking spray. Repeat with the remaining tortillas, broth, and chicken mixture.Drizzle the remaining salsa mixture over the enchiladas; sprinkle evenly with queso fresco and ground chili pepper. Bake at 425 ° C for 18 minutes or until fully warmed through. Serve with lime wedges. Garnish with coriander sprigs if desired.