1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
2. Mix half of the cream cheese, chicken, 1 cup cheese, lime juice, and chili powder (if using) in a bowl. Season.
2. Fill tortillas with 2-3 tablespoons of the mixture, roll, and place seam side down in the dish.
3. Melt butter in a saucepan, whisk in flour for 2-3 minutes. Season, add chicken broth, green chiles, and remaining cream cheese. Cook until thickened.
4. Pour the green chile sauce over enchiladas and top with remaining cheese.
5. Bake for 20-25 minutes. Optionally, broil for a lightly browned top.
Let rest before serving. Garnish with cilantro, and serve.