Preheat the oven to 350 degrees. Combine the honey, lime juice, chili powder and garlic with the chicken and marinade it for a few hours, or overnight. Spread half of the enchilada sauce in a greased 9-inch by 13-inch pan. Layer the cut pieces of tortillas, cheese, and chicken mixture in the pan. Mix the remaining enchilada sauce with the cream. Spread the mixture over the top of the casserole and sprinkle with the last cup of grated cheese. Bake at 350 degrees for 30 minutes, or until brown.