8-10 almond 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 almond flour
1 tablespoon lime juice
1 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground pepper, to taste
Fresh cilantro, garnish, optional

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 almond 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