Prepare 13x9-inch baking dish by pouring can of green enchilada sauce in the bottom of dish.
Boil chicken breasts in chicken broth with chicken taco seasoning and ranch dressing mix. Boil until tender. Drain chicken breasts, but save broth.
Melt butter. Stir in chopped onion. Saute until soft, not brown, about 3 minutes. Add chopped jalapeno peppers and minced garlic, cook about 2 more minutes. Stir frequently. Add the chili powder, cumin, salt and pepper, combining well.
Add in the drained green chili peppers and softened cream cheese until combined well.
Stir in half the jar of salsa verde and remove pan from heat.
Heat saved chicken broth to a simmer. Dip a flour tortilla in the warm broth.
Place about 2 tablespoons chicken mixture and 1 tablespoon shredded cheese in each flour tortilla. Roll tortilla around the chicken and cheese. Place in the prepared baking dish; seam side down. Continue until tortillas or chicken mixture is gone.
Combine remaining salsa, chicken broth, and whipping cream. Whisk until combined well. Pour over top of enchiladas.
Sprinkle remaining shredded cheese over top of enchiladas. Cover dish with foil.
Bake 30 minutes covered or until cheese is melted and enchiladas are warm through.