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In a bowl whisk together the honey, lime juice, chili powder and garlic powder.
Toss with the shredded rotisserie chicken. Refrigerate for at least 30 minutes.
Preheat oven to 350°F.
Pour 1 can green enchilada sauce into the bottom of a 9×13 baking dish. Leaving a little bit left over.
Fill tortillas with the honey-lime chicken and shredded cheese. Save any honey-lime marinade left behind and reserve about 1 cup of cheese for the top.
Roll the tortillas and place seam-side down in the prepared pan.
Combine all of the remaining green enchilada sauce from both cans + ¾ cup heavy cream + any leftover honey-lime marinade from the chicken.
Pour that mixture evenly over the enchiladas and sprinkle with the reserved cheese.
Bake at 350°F for about 25- 30 minutes, or until hot and bubbly and the cheese is starting to brown.
Let sit for 5 minutes to thicken sauce and serve.
Top with fresh cilantro and lime juice from fresh limes!