Whisk marinade ingredients together and toss with chicken in a zip-top bag. Allow chicken to marinate while you make the salsa verde.
To make the salsa verde, combine all of the ingredients in a saucepan and pour the water over the top. Bring to a boil over high heat, reduce to medium-high and simmer until the tomatillos are soft; about 8-10 minutes. Using a blender or a food processor, carefully purée the mixture (in batches, if necessary) until smooth.
Pour about 1/2 cup of the salsa verde on the bottom of a greased 9x13” baking pan.
Spoon about 1/3 cup of the honey-lime chicken down each tortilla and top with shredded cheese; roll up. Reserve the marinade and about 1 cup of the shredded cheese to top the enchiladas with.
Place the rolled tortillas seam side down in the pan. Mix the remaining enchilada sauce with the half-n-half and leftover marinade. Pour sauce over the enchiladas. Sprinkle with remaining cheese.
Bake at 375°F for 15 minutes until brown and crispy on top. If necessary, turn the oven to a low broil cooking until browned and bubbly on top.
Garnish with crumbled cotija cheese, fresh cilantro, lime wedges, and minced onion, if desired.