Heat the olive oil in a large skillet over medium high heat. Add the onion, garlic, jalapeno, and red bell pepper. Cook for 7 minutes, or until vegetables have softened.
Sprinkle the vegetable mixture with cumin and flour. Stir to combine and cook for 1 minute.
Add the chicken broth to the skillet and stir to combine. Bring to a boil and cook for 1 minute, or until broth has thickened slightly.
Add the cream cheese and stir until melted.
Add the chicken, tomatoes, tortillas, and salt. Stir to combine.
Sprinkle with cheese and broil on high for 2 minutes, until cheese has melted and browned. Sprinkle with cilantro (if using).