Chilpotle Chicken Enchiladas

Chilpotle Chicken Enchiladas
In a broccoli white sauce
1 skinless chicken breast
½ lemon
3 garlic cloves, minced
1 Tbl Tio Pablo Chilpotle de Plata
1 head of broccoli, chopped and steamed
½ cup fresh coriander
50g butter
¼ cup flour
2 ½ cups whole milk
¼ tsp Tio Pablo Citrus Chilli Salt
Pinch, cayenne pepper
1 tomato, diced
½ red onion, diced
2 spring onions, chopped
¾ cup tasty cheese, grated
5 Tio Pablo Grandes Tortillas
Coarse black pepper, to taste
Place chicken breast in a small baking dish and squeeze lemon juice atop. Coat chicken breast with Chilpotle de Plata and fresh garlic and place in 180°C oven for about 12 minutes, remove from oven, flip breast over and continue cooking for about another 12 minutes, until golden and cooked through. Remove from oven (but leave oven on) and shred with a knife and a fork. Set aside.
Place steamed broccoli and coriander in a food processor, season with Citrus Chilli Salt and black pepper and pulse into a grain-like texture. Set aside.
Place diced tomato, red onion and spring onion in a bowl and mix through. 
In a saucepan, melt butter with flour until crumbly. Remove from heat and pour in milk. Place pan back on medium-heat and whisk for 3-4 minutes until sauce thickens. Season with a pinch of cayenne pepper and Citrus Chilli Salt, and stir through the broccoli/coriander mixture.
In a large baking dish, pour about ¾ cup of the white sauce/broccoli mixture in and spread evenly.
On a skillet, warm each Grande Tortilla until soft and pliable. Place onto a cutting board, and drizzle a line of white/broccoli sauce. Add a spoonful of diced veggies and a sprinkle of tasty cheese. Fold up the ends and carefully roll the tortilla. Lay seam-down in baking dish. Continue this 4 more times, to fill the baking dish and pour the remainder of the white/broccoli sauce atop. Sprinkle with remaining diced veggies and cheese.
Bake in the oven until the top is golden and bubbling. Serves 4.