Filling: Make it like chicken broth. Place the chicken pieces (preferably skinless) in a pot, add the tomato cut into quarters, half the onion, the peeled garlic clove, a handful of oregano, and salt to taste. Boil the chicken until it turns white; poke it with a fork—if it goes in easily and the chicken starts to fall apart, it's ready. Let it cool, then shred the chicken. •You don't need to chop the vegetables since you'll discard them—they're just for flavoring the chicken.

Sauce: Wash the spinach leaves and boil them until they turn dark green. (You can boil them in the leftover chicken broth to avoid wasting water.)

Sauté the flour in the butter, then transfer to a blender, blend with a little water, and return to the pot.

Put the spinach in the blender and add just 1 can of evaporated milk. Blend and pour into the pot.

Add the chicken bouillon powder to the blender along with the other can of evaporated milk, blend, and pour into the pot.

Now, whisk continuously so the sauce doesn't stick to the pot and bring it to a boil.

Place chicken in each tortilla, roll them up, and pour the sauce over the top.