In a hot skillet, melt the butter and add the flour, stirring constantly so it doesn't burn. Cook until it turns golden brown.

Add the chicken broth and stir to combine until there are no lumps.

Blend this mixture with the spinach, garlic, onion, cilantro, and evaporated milk until smooth.

In a pot with a little hot oil, pour in the blended mixture. Cook for a few minutes to combine the flavors, then season with salt and pepper to taste.

Dip each tortilla in the spinach sauce and fill with chicken. Repeat until you have the desired number of enchiladas on each plate.

Pour more spinach sauce over the top.