Honey Lime Enchiladas

My family loves these enchiladas. Try them for Cinco de Mayo. You'll love 'em!

6 tablespoons honey
5 tablespoons lime juice (4-5 small limes)
1/2 tablespoon chili powder
1/2 teaspoon garlic powder

2-3 chicken breasts
8-10 flour tortillas (good with corn tortillas, too)
2 cups monterey jack and Colby Jack cheese, mixed and shredded
2 (10 oz) cans ounces cans green enchilada sauce
1 cup heavy cream

Mix the first four ingredients and toss with cooked, shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a Ziploc bag in the morning and let it sit in the refrigerator all day). Combine the enchilada sauce and cream. Pour about 3/4 cup on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese and 1-2 tablespoons of the mixed sauce (green enchilada sauce and heavy cream) and roll. Fill pan with rolled enchiladas. Pour remaining sauce on top of the enchiladas and sprinkle with leftover cheese. Bake at 350 degrees for about 25 minutes.