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In a pan combine enchilada suace, broth and honey. Bring to a simmer and simmer for 20 minutes or until sauce thickens enough to coat the back of a spoon.
In a skillet, add enough oil to cover the bottom and heat to medium heat.
One at a time, dip tortillas into enchilada sauce, coating both sides.
Place tortilla into hot oil, cook for 30 or until lightly browned on one side and then turn to cook other side.
Add meat filling, cheese, cilantro and onion and fold tortilla in half.
Place in cast iron pan.
After the skillet is full, top with remaining sauce, add additional cilantro, cheese and onion.