This was so tasty, we rushed to eat seconds before it ran out

Preheat and prep: Turn your oven on to 350°F (175°C) and grease your 9×13-inch casserole dish.
Make the filling: In a bowl, combine half the softened cream cheese, shredded chicken, 1 cup of the Mexican cheese, lime juice, and chili powder (if using). Season with salt and pepper to taste.
Fill and roll: Spread 2-3 tablespoons of the filling onto each tortilla. Roll them up tightly and place them seam side down in the greased casserole dish.
Sauté and simmer: In a saucepan, melt the butter. Whisk in the flour for 2-3 minutes, then season with salt and pepper. Gradually whisk in the chicken broth and bring to a simmer. Add the diced green chiles and remaining cream cheese. Cook until the sauce thickens.
Assemble and bake: Pour the green chile sauce over the enchiladas in the dish. Top with the remaining shredded Mexican cheese. Bake for 20-25 minutes. For an extra-crisp top, you can broil for a few minutes at the end.
Rest and serve: Let the enchiladas cool slightly before serving. Garnish with fresh cilantro (optional) and your favorite toppings like diced tomatoes, olives, jalapeños, or green onions.