Chicken Enchiladas

I got this recipe from a recently published cookbook (Sam Zien's Sam the Cooking Guy), but found it too heavy in its original make up. So here I have lightened the whole recipe, allowing to be lower in fat and higher in fiber.

Ingredients
2 cups shredded cooked chicken
1 cup of store-bought salsa verde (green salsa)
One 4-ounce can diced green chiles
1 cup chicken broth
1 cup light whipping cream
8 whole wheat flour tortillas (about 8 inches in diameter each)
2 cups shredded low-fat Monterey Jack cheese
Fresh cilantro, chopped fine for garnish

Preheat oven to 350 F. In a bowl, ix the chicken, salsa, and green chiles. Pour half of the cream into bottom of 9 x 13 inch baking dish. Then pour chicken broth into a wide bowl and submerge a flour tortilla until well moistened. Remove and place about 1/8 of chicken mixture in the middle of the tortilla. Wrap it up like a cigar and place it, seam side down, on the cream in the baking dish. Repeat until all the tortillas are filled and side by side in the dish. Spread the cheese over the enchiladas and pour the rest of the cream over the top. Bake until starting to brown, about 3 minutes. When you are ready to serve, sprinkle each portion with some cilantro.