• 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.
  2 chicken breasts, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon oregano
• 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. 
  1 head broccoli

For the sauce

• Place the spring onions, coriander, jalapeños and yoghurt into a blender. Add seasoning to taste (I used concentrated chicken stock (comes as a paste) but a good pinch of salt works too, just don't be shy). Blend until smooth. 
  3 spring onions, ½ cup fresh coriander, ¼ cup pickled jalapeños, 1 cup Greek yoghurt

To assemble

• Mix together the chicken and broccoli with ¼ 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. 
  
  8 tortillas, 1 cup extra mature cheddar