Michelle's "Not Your Mother's" Enchiladas

Hands down, this is the best enchilada recipe I've ever had. It's my new favorite recipe. If you like sweet and spicy, you'll love these. Thank you Michelle, for sharing!

INGREDIENTS:

CHICKEN MARINADE
2-3 boneless skinless breasts, cooked and shredded (I cooked mine in 6 cups of water, with 1 chopped onion and 4-6 cloves of garlic, 1 and 1/2 teaspoons of salt, and 1/4 teaspoons fresh ground pepper. After the water came to a boil, I covered the pot and let it simmer on medium-low for 1-2 hours until it was tender. Then, I drained the chicken and when it was cool enough to handle, I shredded it. I did this the night before, and stuck it in the fridge sitting in some of the juices in a covered container.)
6 tablespoons of honey
5 tablespoons fresh lime juice (roughly the juice of 2 large limes or 3 small limes)
1 tablespoon chili powder
1 teaspoon garlic powder

REMAINING INGREDIENTS
flour tortillas (I used the taco size)
2 lbs mexican blend shredded cheese (I used a combination of shredded Monterey Jack and Cheddar cheese)
1 lg can green chili enchilada sauce
1 cup sour cream
1/2 cup whole milk or heavy cream

DIRECTIONS:

1. Combine chicken marinade ingredients, place in a ziploc bag or covered container and let marinade for 1/2 hour to 3 hours (but at least 1/2 hour).
2. In a small saucepan, whisk together green chili enchilada sauce with sour cream and milk/heavy cream on medium. Stir until combined. Remove from heat.
   
3. Pour 1/2 cup sauce in bottom of pan
4. Warm flour tortillas 6 at a time in damp paper towels in your microwave for 45 seconds. This makes them easier to roll.
   
5. Place cheese, chicken and sauce in each tortilla. Roll tightly and place seam side down in 9X13 casserole dish (this may fill another 9X9 pan-it makes a lot). Fill your pan(s) then pour remaining sauce (reserving some to serve on the side later) over the enchiladas. Place remaining cheese on top.
6. Bake on 350 for 25 minutes.
7. Serve with sweet rice.