8tortillas(I used wholemeal flour tortillas, use your favourite)
1cupextra mature cheddarfreshly grated (or use your favourite cheese)
For the sauce
1/2cupfresh corianderleaves and stalks
1cupGreek yoghurt(I used full fat, you could also use sour cream)
Preheat oven to 180°C (350°F). Cut the chicken breasts into bite-sized chunks. Sprinkle with the spices and season to taste with salt and pepper. Heat a tablespoon of oil in a frying pan and fry the chicken until it's golden on all sides. Remove to a medium mixing bowl.
Chop the broccoli into small florets, roughly the same size as the chicken. Bring a pan of salted water to the boil and add the florets to the water. Bring back to the boil and simmer for 1 minute. Drain and rinse until cold water. Leave to drain.
For the sauce
Place the spring onions, coriander, jalapeños and yoghurt into a blender. Add seasoning to taste (I used concentrated chicken stock but a good pinch of salt works too, just don't be shy). Blend until smooth.
Mix together the chicken and broccoli with 1/4 cup of the sauce. Cover the base of a large baking dish (about 9" x 13") with a thin layer of sauce.
Divide the chicken mixture between the tortillas. Roll up the tortillas and place seam side down in the baking dish. You might have to squash them together a bit, but they'll fit. Pour the rest of the sauce over the enchiladas. Top with the grated cheese and bake for about 20 minutes or until golden brown on top.
Pickled jalapeños can be quite spicy so adjust according to your preference.