“am little embarrassed to tell you that my family truly lost all decency over this dish!”

Preheat Oven and Prepare Pan: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with non-stick cooking spray.
Prepare Chicken Filling: In a mixing bowl, combine half of the cream cheese, cooked chicken, 1 cup of Mexican cheese, lemon juice, cumin, and chili powder. Season with salt and pepper to taste.
Fill Tortillas: Take one tortilla and fill it with 2-3 tablespoons of the chicken mixture. Roll it up and place it seam-down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Prepare Green Chili Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 2-3 minutes, or until golden brown.
Add Broth and Seasoning: Season with salt and pepper, then gradually whisk in the chicken broth and green chilies (with their liquid).
Add Remaining Cream Cheese: Add the remaining half of the cream cheese to the sauce and cook for 5-7 minutes, or until the sauce has thickened.
Pour Sauce Over Enchiladas: Remove the sauce from the heat and pour it evenly over the rolled enchiladas.
Add Remaining Cheese: Sprinkle the remaining 1 cup of Mexican cheese over the top of the enchiladas.
Bake Enchiladas: Place the baking dish in the preheated oven and bake for 23-26 minutes, or until the cheese is melted and bubbly.
Optional Broiling: For a more browned top, broil for 3-5 minutes, watching closely to prevent burning.
Rest and Serve: Remove the enchiladas from the oven and let them rest for 10-12 minutes before serving.
Garnish: Garnish with fresh coriander (cilantro), if desired. Enjoy!