Preheat oven to 425F.
Cook chicken in a skillet or on grill and shred.
While chicken is cooking combine cornstarch and water in a bowl.
Add honey, lime juice, lemon juice, vinegar, zest, cilantro, chili powder and garlic powder to cornstarch mix and stir to combine.
Bring to a boil over medium high heat.
Reduce heat to low and let simmer for 5 minutes.
Reserve 1/3 cup sauce.
Pour remaining sauce and chicken into an airtight container and shake to combine.
Sprinkle 1 Tbsp cheese along center of tortilla.
Add 2-3 Tbsp chicken on top.
Roll up tortilla and place in a greased 9x13 dish.
Repeat with remaining tortillas.
Combine reserved sauce with sour cream and stir to combine.
Spread sauce on top of enchiladas and sprinkle with remaining cheese.
Bake for 15 minutes.
Top with sour cream and cilantro (optional)