To your slow cooker add the chicken breasts, one can of enchilada sauce, green chiles, chili powder, garlic powder, oregano and salt, honey and lime juice.

Cook on low for 6 hours, or high for 3-4 or until cooked through.

Preheat oven to 350 degrees.

Remove chicken breast from slow cooker and shred.

Add back to the slow cooker and add the sour cream and half the cheese. Stir to combine.

Fill 6 tortillas evenly with the filling.

Roll up tortillas and place into a 9x13 baking dish.

Cover the enchiladas with the remaining can of sauce and remaining cheese.

Bake for 20-30 minutes until cheese is all melted.

Garnish with more sour cream and scallions and serve!