Honey lime chicken enchiladas

HONEY LIME CHICKEN ENCHILADAS   Makes 10 taco sized enchiladas; 6-8 people   6 Tbsp honey 5 Tbsp lime juice (usually 1 large lime) 1 Tbsp chili powder 1/2 tsp garlic salt 1 lb chicken, cooked and shredded (about 3-4 chicken breasts) 8 to 10 taco sized flour tortillas 1 lb monterey jack cheese, shredded 1 (16 oz) can green enchilada sauce 1 cup heavy cream (or you can use sour cream to lighten it up)   In a medium mixing bowl, mix the first 4 ingredients then toss with the cooked, shredded chicken.  Place in a ziplock bag and let it sit in the fridge for at least 30 minutes.  I usually let it sit for an hour or two.  Pour ½ cup of the enchilada sauce in the bottom of a 9x13 pan.  Fill the flour tortillas with chicken mixture and cheese.  Reserve about 1 cup of cheese for the top of the enchiladas.  Mix the remaining enchilada sauce with the unwhipped heavy cream.  Pour sauce on top of the enchiladas and sprinkle with reserved cheese.  Bake at 350 degrees for 30 minutes, until browned and crispy on top.   To freeze: Freeze prior to baking.  If you put it in an aluminum pan, cover with foil and bake at 350 degrees for 1 hour, then remove the foil and bake for an additional 30 minutes.  If you prefer to put it in a ziplock bag, here is what I do:  Place the cheese in 1 quart sized bag.  Put the sauce in another quart sized freezer bag.  Roll up the enchiladas, and place them in a gallon ziplock bag; insert the 2 quart bags with cheese and sauce.  Then seal the gallon bag.  To cook; I thaw out the ingredients earlier in the day.  Then bake at 350 for 30 minutes uncovered.