Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a bowl, combine half the cream cheese with the chicken, 1 cup of Mexican cheese, lime juice, and chili powder (if using). Season with salt and pepper.
Spoon about 2-3 tablespoons of the filling onto each tortilla, roll them up, and arrange them seam side down in the prepared dish.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes. Add the chicken broth, green chiles, and remaining cream cheese, whisking until the sauce thickens.
Pour the green chile sauce evenly over the enchiladas. Sprinkle with the remaining cheese.
Bake for 20-25 minutes until bubbly. For a golden top, broil for the last few minutes.
Allow the enchiladas to rest before garnishing with cilantro and any optional toppings.
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