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