Combine chicken, honey, lime juice, chili powder, and garlic powder in freezer bag.
Let all air out of bag. Seal tight and freeze.
When ready to prepare take it out of freezer and allow to thaw.
Pour chicken and sauce into slow cooker.
Cook on low for 8 hours.
Shred chicken in sauce.
Pour a small amount of green enchilada sauce on the bottom of a 9x13 pan.
Fill tortillas with shredded chicken and cheese. Place in pan.
Pour the rest of the green enchilada sauce over the tortillas. Sprinkle with cheese.
Bake uncovered in 350 degree oven for 30 minutes.