Cream Cheese Chicken Enchiladas


8-10 flour tortillas

1 (8 oz.) package cream cheese, room temperature, divided [1/2 and 1/2]

1-2 (4 oz.) cans green chiles

3 cups cooked chicken, shredded

2 cups Mexican blend cheese, grated, divided [1 cup; 1 cup]

2 cups low-sodium chicken broth

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 tablespoon lime juice

1 teaspoon cumin

1/2 teaspoon chili powder

Kosher salt and freshly ground pepper, to taste

Fresh cilantro, garnish, optional

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