Preheat oven to 350 degrees. Spray a 9×13 baking pan with non stick spray.
Combine honey, lime juice, chili powder, garlic and 1/2 cup enchilada sauce in a small bowl.
Pour sauce over shredded chicken in a large bowl.
Add 1 cup cheese to the shredded chicken.
Drain excess sauce into a bowl and the remaining 1 1/2 cups of enchilada sauce and heavy Spread about 1/2 cup of enchilada sauce onto the bottom of your 9×13 pan.
Scoop about 3 TBS of enchilada sauce into each tortilla.
Roll up and place enchilada into your pan with the seam underneath.
Repeat with additional tortillas and remaining chicken.
Pour extra sauce over the top of your enchiladas.
Sprinkle remaining cheese over the top of your enchiladas.
Bake for 30-35 minutes until cheese turns golden brown.