Enchiladas Verdes

Name: Enchiladas Verdes
Ingredients: 2 1/2 cups shredded Double-Herb Roasted Chicken (about 12 ounces); 1/2 cup (2 ounces) shredded asadero cheese or Asiago cheese; 1/3 cup finely chopped onion; 1/3 cup minced fresh cilantro; 1/3 cup fat-free, less-sodium chicken broth; 1/3 cup fat-free sour cream; 1 tablespoon fresh lime juice; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; 1/8 teaspoon black pepper; Salsa verde, recipe follows; Nonstick cooking spray; 8 (6-inch) corn tortillas; 1/4 cup fat-free sour cream; Sliced jalapeno pepper (optional); 1 pound tomatillos (about 15); 1 1/4 cups fat-free, less-sodium chicken broth; 1 jalapeno pepper, seeded and chopped