1. Heat a large, nonstick sauté pan over medium heat and add 2 teaspoons oil. Once the oil is hot, add spinach and cook until wilted and most of the moisture has cooked out, about 4 – 6 minutes.
2. Remove the spinach from the pan and set aside on a plate lined with paper towels to absorb any remaining moisture. Once cooled give it a rough chop.

Meanwhile

1. Preheat oven to 400 °F. Lightly oil a 9×13 baking dish and set aside.
2. In a small bowl, mix tomato paste, cumin, oregano, garlic, salt, and pepper; stir to combine and set aside.
3. Heat a large, nonstick sauté pan over medium heat. Add 3 Tablespoons oil, whole wheat flour, and chili powder; stir to combine until it becomes a thick paste.  Add in tomato paste mixture and stir to combine.
4. Slowly add in hot broth while whisking to dissolve the flour mixture.  Continue whisking while adding in all the broth.
5. Reduce heat to a simmer and cook for 10 minutes.  Remove from the heat and allow to cool slightly.
6. In a medium bowl, combine chicken, cooked spinach, 1 cup of cheese, and 1 cup of sauce.
7. Stack tortillas and wrap in damp paper towels or a clean dish towel; microwave on high until warm.
8. Spoon 1 cup of enchilada sauce on the bottom of the prepared baking dish.
9. Fill each tortilla with a heaping ¼ cup of filling; roll up tightly and arrange, seam side down, in prepared baking dish.
10. Pour remaining sauce over the top of the enchiladas and sprinkle with remaining ½ cup of cheese.
11. Cover with foil and place into the preheated oven for 10 minutes. Remove the foil and bake uncovered for 5 additional minutes to melt the cheese. Serve 2 enchiladas per person with a side of sliced mango.