In a saucepan, melt butter over medium heat. Add flour and whisk to combine. Then, add the salsa verde and whisk together until well combined.

When the sauce starts to thicken, add the two cups of chicken broth and continue to whisk over medium heat for a couple of minutes. Pour and stir in the heavy cream; remove from heat.

Place the shredded chicken in a medium bowl and season with salt, chili powder, cumin, honey and lime juice. Mix to fully coat the chicken.

This recipe calls for 2 to 3 cups of cheese. Use 3 cups if you like quite a bit of cheese in and on your enchiladas. You'll be using a little less than half the cheese for the filling and the rest for the top.

Assemble each tortilla with an even amount of the chicken mixture, then about 1 1/2 tablespoons (or more, if you'd like) of cheese. Roll them up.

In a 9x13-inch baking pan, pour in half of the sauce. Place the rolled up enchiladas seam side down in the pan, then pour out and spread the other half of the sauce on the enchiladas. Sprinkle with the remaining cheese.

Bake at 400°F for 15-20 minutes, uncovered. Serve immediately!