Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
In a mixing bowl, stir together 1/2 cream cheese, chicken, 1 cup cheese, lime juice, cumin and chili powder, and season with salt and pepper, if desired.
Take 1 tortilla and fill with 2-3 tablespoons chicken mixture, then place seam side down in baking dish. Repeat with remaining tortillas and filling.
In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook for 2-3 minutes, or until golden brown.
Season with salt and pepper, then gradually whisk in chicken broth and green chiles. Stir in remaining 1/2 cream cheese and cook for 5-7 minutes, or until thickened.
Remove from heat and pour green chile sauce over enchiladas.
Top with remaining cheese.
Place baking dish in oven and bake for 22-25 minutes, or until cheese and filling are melted and bubbly.
Optional: broil for 3-5 minutes, or until lightly browned.
Remove from oven and let it rest and set for 10-12 minutes
Garnish with fresh cilantro, optional