Honey-Lemon Chicken Enchiladas

My sister, Robin, introduced these to me, along with some other Mexican dishes.  Her father-in-law used to cook in a Mexican Restaurant (since he is 100% Mexican).  So, that being said, this is the good stuff.  I almost always serve these with the Beans and Mexican Rice recipes I got from her too.  I have adjusted the enchiladas a little, using a little less cheese and such.

3 c. cooked, shredded chicken
2 c. shredded cheese
1 T. chili powder
1/4 c. lemon juice (supposed to be lime, but I always use lemon)
1/3 c. honey
1/2 t. garlic powder
14 oz green enchilada sauce
1/2 c. water
10 tortillas

1. Preheat oven to 350 degrees.
2. Mix chili powder, lemon juice, honey, garlic powder, green enchilada sauce, and water. 
3. Add in chicken.
4. Let soak for about 20 minutes or so if you can (I don't always).
5. Put 1/4 c. chicken in the center of a tortilla.  Try not to include too much sauce while measuring because you will use remaining sauce at the end. 
6. Add some cheese on the chicken mixture.
7. Roll up the tortilla and place in a 9x 13 pan.
8. Repeat for all 10 tortillas.
9. Top with remaining sauce and then remaining cheese.
10. Cook at 350 degrees for 30 minutes, or until desired crunchiness.