In a medium bowl or ziploc bag, combine chicken, honey, lime juice, chili powder, and garlic powder. Let marinate for at least 1/2 an hour or up to 8 hours.

Preheat oven to 350.

Spray a 9x13 with cooking spray. Pour a thin layer of enchilada sauce in the bottom of the pan.

Fill each tortilla with about 1/2 c chicken and 1/4 c of cheese. Roll and place seam side down in prepared pan. Reserve 1 c of cheese.

In the bowl with any remaining marinate, combine the enchilada sauce and the cream. Pour over the enchiladas and top with remaining cheese.

Bake for 25-30 minutes, until top is browned and crisp. Serve with sour cream, salsa and/or pico de gallo.