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Boil chicken until cooked through (about 15-18 minutes). When cool enough to handle, shred with two forks.
In a large bowl, whisk together honey, lime juice, chili powder, garlic powder, ½ cup sour cream and ½ cup enchilada sauce. Add the shredded chicken and 1 cup of the shredded cheese. Stir to combine.
Pour 1 cup of enchilada sauce in the bottom of a 9×13-inch baking dish.
Place a heaping ½ cup of the chicken mixture in the center of each tortilla. Roll up and place seam-side down in the baking dish.
Whisk together the remaining 1 cup of enchilada sauce with the remaining 1 cup of sour cream. Pour over the enchiladas, and then sprinkle remaining 1 cup of cheese on top.
Bake, uncovered, at 350 degrees F for 25-30 minutes.