Honey Lime Chili Chicken Enchiladas

First, cook your chicken: Chunk up chicken, season with a packet of fajita seasoning and a little garlic & onion powders and saute in a little olive oil in a large skillet. SAVE JUICE FROM COOKED CHICKEN & ADD TO THE SAUCE ! Then shred cooked chicken. (You can save time by running it through the food processor in a few quick pulses) Whisk the first four marinade ingredients and toss with shredded chicken in a resealable container. Let it marinate in the fridge for at least a 5 hours, but preferably overnight . Preheat your oven to 350. Grease bottom of two 9X13 baking pans. Fill the tortillas with chicken, saving marinade, and add a teaspoon full of diced green chilies, shredded cheese on top of chicken in each enchilada. Save about 1 cup of cheese to sprinkle on top of enchiladas. Put rolled tortillas in 9×13 pan as you go. Mix the enchilada sauce with the cream, juice from cooked chicken, and leftover marinade. Pour sauce on top of the rolled enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. I serve mine with Mexican Rice and Mexi-corn.