Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
2. In a large mixing bowl, combine half of the softened cream cheese, shredded chicken, 1 cup of shredded cheese, lime juice, and chili powder (if using). Season with salt and pepper to taste. Mix until well combined.
3. Fill each corn tortilla with 2-3 tablespoons of the chicken and cream cheese mixture, then roll them up tightly. Place the rolled tortillas seam side down in the prepared casserole dish.
4. In a saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 2-3 minutes until lightly golden. Gradually pour in the chicken broth, whisking constantly to prevent lumps from forming.
5. Add the diced green chiles and the remaining softened cream cheese to the saucepan. Stir until the cream cheese is melted and the sauce is smooth and thickened. Season with salt and pepper to taste.
6. Pour the green chile sauce evenly over the rolled enchiladas in the casserole dish. Sprinkle the remaining shredded cheese on top.
7. Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. Optional: To achieve a lightly browned top, broil the enchiladas for a few minutes after baking.
9. Remove the enchiladas from the oven and allow them to cool slightly before serving. Garnish with fresh cilantro and any optional toppings you desire.
10. Serve the cream cheese enchiladas warm, accompanied by rice, beans, or your favorite Mexican side dishes. Enjoy the creamy, cheesy goodness!