We typically do these without the cream, and we prefer green Chile sauce. Recipe from hubby's cousin but found at allrecipes.com as well.

Honey-Lime Chicken Enchiladas

INGREDIENTS

2	cooked chicken breast halves, shredded
1/3	cup honey
1/4	cup freshly squeezed lime juice
2	teaspoons chili powder
2	teaspoons minced garlic
1	(14 ounce) can green enchilada sauce
1/2	cup heavy whipping cream
12	corn tortillas
2	cups shredded queso asadero (white Mexican cheese)

1.	Place shredded chicken in a bowl.
2.	Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes.
3.	Preheat oven to 350 degrees F (175 degrees C).
4.	Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered.
5.	Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas.
6.	Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.