Place a large piece of foil on a baking sheet and lay chicken on top. Tightly wrap up the chicken in the foil and bake for 40-50 minutes at 375 until done. Shred chicken.
Preheat oven to 350 degrees F and lightly grease a 9x13 inch casserole dish**.
Pour about 3/4 of one can enchilada sauce in the dish so it coats the bottom. Set aside.
Mix chicken, cilantro, honey, lime juice, chili powder, and garlic together in a bowl.
Lay tortillas out and place about 1/3 cup chicken mixture down the middle of each one and then sprinkle each with about 2 tablespoons shredded cheese. Tightly roll up the tortillas and place them seam down in the enchilada sauce. Pour remaining can of enchilada sauce and second can over the top of the enchiladas. Sprinkle the tops with the remaining cheese.
Bake for 15-20 minutes until cheese is melted and starts to slightly brown.
Top with garnish and serve.
*If you know you will have leftovers, I recommend using a 9x9 inch pan and assembling and cooking only half the enchiladas. Assemble the enchiladas the next day with the remaining half of the ingredients. I do it this way because I don't like my tortillas getting soggy from sitting in the sauce.