Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick spray. Set aside.
Mix the honey, lime juice, chili powder, and garlic powder together and toss with the shredded chicken.
⅓ cup honey, ¼ cup fresh lime juice, 1 tablespoon ancho chili powder, ½ teaspoon garlic powder, 1 pound shredded cooked chicken
Let the chicken marinate for at least 30 minutes-- the longer the better!
Spread a thin layer of the mole sauce on the bottom of the prepared baking pan.
2 cups green mole sauce
Spread the Boursin across each tortilla in a thin layer (about ¼ tablespoon per tortilla).
8 flour tortillas, 2 tablespoons Boursin cheese
Fill the flour tortillas with the marinated chicken and a generous amount of shredded cheese, and pour a small amount of honey over top before closing the tortilla. Save the remaining chicken marinade!
1 pound shredded Monterey Jack cheese
Mix the remaining mole sauce with the cream and leftover chicken marinade.
½ cup heavy cream
Pour sauce on top of the enchiladas and top with more cheese.
Bake in the preheated oven for 30 minutes, or until brown and crispy on top.
Optionally broil for about 5 minutes after baking to create a nice crispy layer of cheese on top.