Preheat oven to 375 degrees.
Add garlic to a small saucepan, sprayed with cooking spray. Saute for about 1 minute, until fragrant. Add remaining sauce ingredients and bring to a boil. Reduce to low and to a simmer for 7-8 minutes.
In a small skillet prepared with cooking spray, add onions and spinach heating to medium heat. Add salt and pepper to the spinach, which will allow it to wilt. Cook for 4-5 minutes, stirring often until the spinach is done. Add sliced tomato for the last minute.
Cook your chicken tacos in the microwave for 2 minutes. Move filling to a small bowl, separating out the filling from the tortillas. Add 1/4 cup of enchilada sauce and veggie mixture to the bowl and stir to combine.
Divide mixture amongst the four tortillas. Roll and place fold down into a baking dish, sprayed with cooking spray. Top with an additional 1/4 cup of enchilada sauce.
Bake 15 minutes at 375 degrees. Remove from oven and garnish. Enjoy!
