Preheat oven to 350 degrees.

In a medium bowl, combine the honey, lime juice, chili powder and garlic; toss with the shredded chicken. Marinate for at least 30 minutes.

In another medium bowl, combine the enchilada sauce and the cream.

Pour 1/2 cup of the sauce on the bottom of a greased 9 x 13 baking pan.

Fill the flour tortillas with chicken and shredded cheese and roll, reserving 1 cup of cheese for topping.

Place the enchiladas seam side down into the prepared pan.

Pour the remaining sauce over top. Sprinkle with remaining cheese.

Bake for about 30 minutes, or until cheese is melted and golden.

Sprinkle with chopped fresh cilantro just before serving.