Cream Cheese Chicken Enchiladas

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 peppers
3 cups cooked chicken, chopped
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 lemon juice
1 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper to taste
Fresh coriander, garnish, optional

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