Begin by boiling the chicken breasts in a pot of water until fully cooked, approximately 15-18 minutes. Remove from water, let cool, and shred using two forks.

In a mixing bowl, combine the honey, chili powder, garlic powder, lime juice, ½ cup of sour cream, and ½ cup of the enchilada sauce. Mix well, then stir in the shredded chicken and 1 cup of the cheese until everything is well incorporated.

Preheat the oven to 350°F. Pour 1 cup of the enchilada sauce into the bottom of a 9x13-inch baking dish.

Take each tortilla and spoon about ½ cup of the chicken mixture into the center. Roll the tortillas tightly and place them seam-side down into the prepared baking dish.

In a separate bowl, whisk the remaining 1 cup of sour cream with the remaining 1 cup of enchilada sauce. Pour this mixture evenly over the rolled tortillas. Sprinkle the remaining 1 cup of cheese on top.

Bake the enchiladas uncovered in the oven for 25-30 minutes, or until the cheese is melted and bubbly.

Add any desired garnishes like chopped cilantro, green onions, or a splash of hot sauce before serving.