Marinade chicken. Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 minutes.
Mix enchilada sauce with half and half.
Spread roughly 3/4 c of the sauce in the bottom of a 9×13 baking dish.
Fill flour tortillas with marinated chicken and shredded cheese, roll-up, then place side-by-side in baking dish.
Pour remaining enchilada sauce over the top of the enchiladas and top with more cheese.