Honey Lime Chicken Enchiladas

I really hate sourcream enchiladas, so I've been searching for an alternative. I found this on the 61st Ward Wives site and made some changes. It's completely different from what you'd expect in a homemade enchilada, but it's absolutely delicious. Even dairy boy himself gave it a thumbs up. It would also be good on a salad with some torilla chips on top.

Honey Lime Chicken Enchiladas
9 TBS honey
7 TBS lime juice
1-1/2 TBS chili powder (to taste depending on how much kick you want)
1/2 t. cumin
1 clove garlic, crushed
1 lb. chicken, cooked and shredded (2-3 large breasts)
1 can black beans, drained and rinsed.
1 can corn, drained and rinsed.
4-6 flour tortillas (I use Smart & Delicious high fiber tortillas. They are only 50 calories and taste better than other wheat tortillas I've sampled).
monterey jack cheese, shredded
16 oz. green enchilada sauce

1. Mix together honey, lime juice, chili powder, and garlic, and cumin together and toss with chicken. Let it marinade for a few minutes before adding corn, beans, and cheese (I don't really think it needs cheese. I probably added a very small handful, but it's not necessary unless you have calories to spare). Mix well. 2. Pour about 1/2 cup enchilada sauce on bottom of 9x13 pan.3. Fill tortillas with chicken and cheese and put in pan. 4. Pour remaining enchilada sauce over tortillas and sprinkle with cheese.5. Bake at 350 for 30 minutes until brown/crispy on top.