Joyce's Honey Lime Chicken Enchiladas

Marinade:
6 TB honey
5 TB lime juice (fresh is best!)
1 TB chili powder
1/2 tsp garlic powder

1 lb chicken, cooked and shredded
8-10 flour tortillas
1 lb monterey jack cheese, shredded
16 oz green enchilada sauce
1 cup heavy cream

Whisk the first 4 ingredients and toss with shredded chicken in a bag. Let marinate for at least a half hour in the fridge. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill tortillas with chicken and cheese, saving marinade and 1 cup of cheese for top of enchiladas. Put tortillas in pan. Mix the remaining enchilada sauce with cream and leftover marinade. Pour sauce on top of enchiladas. Sprinkle with remaining cheese. Bake at 350 for 30 minutes.