2 tsp. honey
1 quart chicken stock
Salt & freshly ground black pepper
1 lime, juiced
2 pounds cooked chicken, meat pulled & shredded
12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
1 cup Mexican crema, creme fraiche or sour cream
1½ cups shredded Swiss cheese (about ½ pound)
1½ cups shredded Monterey Jack cheese (about ½ pound)
Raw red onion rings, for garnish
