Prepare the chicken to the shredding stage and the tortillas in advance.
Preheat the oven to 180°C.
Make the salsa, and then reserve some of the sauce leaving the rest in the Thermomix bowl.
Add the cooked chicken to the remaining sauce and shred, 4 sec/Reverse/speed 4. At this stage you could easily leave the chicken in the fridge for up to 3 days soaking in the sauce.
Spread a little of the sauce in the base of a large baking tray. Put some shredded chicken into the centre of each tortilla, tucking them closed to form the enchiladas. Lay in the tray in a single layer.
Drizzle and brush with additional sauce. Bake approximately 15 minutes or until the sauce on top has dried.
Crumble the cheddar cheese over the top and drizzle with the Spiked Sour Cream, and garnish with radishes and coriander and chillies. Serve immediately with a lime wedge on the side.
Disclaimer; There are no radishes in the image due to not being able to get them, but they add crunch, freshness and colour and I highly recommend using them.