In a small bowl, combine honey, lime juice and minced garlic and stir until well combined.

Place cooked and shredded chicken in a large zip lock bag and pour sauce over the top. Seal up the bag and toss/shake gently to coat all the chicken. Place sealed bag in fridge and let marinate for at least 30 minutes.

After chicken has marinated, preheat oven to 350 degrees F.

Dump marinated chicken into a large bowl. Add corn, black beans and 1 ½ cups shredded Monterey Jack Cheese and stir to evenly combine.

Spray a 9x13 pan with cooking spray and then pour about ¼ cup of green chile enchilada sauce evenly over the bottom of pan. Pour remaining enchilada sauce into a large bowl.

Dip tortilla into the enchilada sauce and gently squeegee off the excess sauce with fingers.

Place ⅒th of chicken mixture into the center of tortilla and spread out evenly length wise. Roll up the tortilla enchilada style and scoot to the edge of the pan. Repeat for remaining tortillas and filling.

In a large skillet over medium heat, melt butter.

Once butter has melted, add flour and stir to combine and continue stirring over heat for about 2 minutes. Slowly and gradually add in half and half and chicken broth. Continue stirring over medium heat until sauce has thickened. Remove from heat and add garlic salt, onion powder and salt. Stir to combine. Let sauce cool down completely then pour sauce in blender. Add avocado, cilantro and lime juice. Cover and beat/pulse until smooth consistency.

Pour sauce over the top of the enchiladas. Sprinkle remaining ½ cup of Monterey Jack cheese over the top of sauce.

Bake at 350 degrees for 25 minutes.