Mix these ingredients together in a ziplock bag:

4 T honey

Juice of 2 limes

1 T chili powder

1/2 t. garlic powder

Add:

1 pound cooked and shredded chicken (I used a Costco rotisserie)

Allow the marinade to flavor the chicken for a couple of hours in the fridge.  I did it the day before.  

You also need:

8 medium sized tortillas

2-3 cups of shredded co-jack cheese

12 oz green enchilada sauce

1/2 cup half and half

Mix the green sauce and half and half in a separate bowl.  

Assemble the enchiladas:

Lay out all 8 tortillas.  Divide your marinated chicken evenly down the center of each tortilla.  Sprinkle a little bit of green sauce mixture over the chicken.  Sprinkle a little cheese over the chicken and green sauce.   Spread a little green sauce mixture on the bottom of a greased 9×13 baking dish.  Roll up each tortilla and place them into the dish nice and cozy, seam side down.  Pour remaining green sauce mixture on top, spread it around, and cover with remaining cheese.  Feel free to put as much cheese as you like on top!  

Bake covered at 350 for 20 minutes, and then uncover and bake an additional 30 minutes.  I like to serve it with avocado, sour cream, and spanish rice.  Cha cha cha!!!