Cream Cheese Enchiladas Recipe

1 (8 oz) package cream cheese, softened

3 cups shredded cooked chicken

2 cups shredded Mexican cheese

3 tablespoons unsalted butter

2 cups chicken broth

1 (4 oz) can diced green chiles

8 (6-inch) corn tortillas

3 tablespoons all-purpose flour

1 tablespoon lime juice

Optional: 1/2 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro for garnish

Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green onions