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Cream Cheese Enchiladas

Ingredients

• 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

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