Sweet Lime Chile Enchiladas

4 chicken breasts, cooked and shredded
1 (12-15 oz) bottle salsa verde
1/3 C honey
1/4 C lime juice
1 Tbsp chili powder
1 tsp garlic powder
1/4 tsp salt
1/2 C heavy whipping cream
8-10 flour tortillas
5 C shredded monterey jack cheese

In a large bowl, whisk together honey, lime juice, chili powder, garlic powder, and salt. Add shredded chicken and let sit for 10 minutes. In a 9x13 pan, pour 3/4 of the salsa verde to cover the bottom of the pan. Fill each tortilla with equal parts chicken mixture and cheese. Roll up and place, seam side down, in the salsa verde. Once all the chicken is gone, add the heavy cream and rest of the salsa verde to the remaining lime sauce in the bowl. Mix together and pour over the filled enchilada. Cover with all the remaining cheese. Bake at 350 degrees for 30 minutes or until cheese is brown and bubbly.

Serve with sweet rice and green salad.