Combine lime juice and zest in a mixing bowl. Add a pinch of salt. Mix thoroughly.
Place mole paste in a large saucepan in the sink. Pour boiling water over the mole paste while whisking. Return to stove. Add honey and chili powder. Whisk.
Let sauce cool slightly. Dip each tortilla in the mole. Stuff each tortilla and roll over to enclose cheese with the seam on the bottom. Garnish with crumbled queso fresco. Serve with cilantro and lime if desired.
Variations; Cilantro, lime, red onion, avocado, guacamole, beans, corn, red or green enchilada sauce, refried beans