Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow it to sit for at least 1/2 hour or you could do it hours before and just cover and refrigerate
If using corn tortillas, quick fry them in a couple tablespoons of vegetable oil over medium heat. Fry on each side for about ten minutes just until the edges begin to brown. Blog between layers of paper towels.
Pour a thin layer of enchilada sauce into bottom of baking dish.
Dip tortilla into enchilada sauce coating both sides and place flat into baking dish.
Place a spoonful of chicken and cheese into middle of a tortilla and roll up. Place seam side down in the baking dish. Repeat until pan is full.
Pour enchilada sauce over the top of rolled enchiladas, just enough to coat the enchiladas. You don't want them swimming in sauce. (reserve a little bit to add after they are baked)
Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas
Bake at 350 degrees for about 20- 25 minutes or until lightly browned and bubbly and heated through.