Honey Lime Enchiladas

6 tablespoons honey (I use 3 Tbsp)
5 tablespoons fresh squeezed lime juice
1 small can, diced green chili’s
1 tablespoons chili powder
1 teaspoon garlic powder
1 pound chicken, cooked and shredded ( 3-4 small chicken breasts)
8-10 flour tortillas
1/2 pound monterey jack cheese, shredded
1/2 pound mexican style cheese, shredded
1 14 oz can green enchilada sauce
1 cup salsa verde
1 cup heavy cream
fresh cilantro, chopped

• Mix the first five ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour
• Pour about 1/2 cup of the salsa verde on the bottom of a 9X13 baking pan. Fill each flour tortilla with chicken and the monterey jack shredded cheese and roll them up and place in baking pan.
•  Mix the green enchilada sauce, and remaining 1/2 cup of salsa verde with the cream. Pour sauce on top of the enchiladas and sprinkle with the mexican style cheese.
•  Bake at 350 degrees for 30-40 minutes until brown and crispy on top.  Top with fresh cilantro.