Instructions:

Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.

In a bowl, combine half of the cream cheese, chicken, 1 cup of cheese, lime juice, and chili powder (if using). Season to taste.

Fill tortillas with 2-3 tablespoons of the mixture, roll, and place seam side down in the dish.

In a saucepan, melt butter, whisk in flour for 2-3 minutes. Season, add chicken broth, green chiles, and the remaining cream cheese. Cook until thickened.

Pour the green chile sauce over enchiladas and top with the remaining cheese.

Bake for 20-25 minutes. Optionally, broil for a lightly browned top. Allow it to rest before serving. Garnish with cilantro and serve.