Tortilla is recommended but when i made this as shown below, i used fried pita bread which is as good as the tortilla.
8 oz Tomatillos, husked and rinsed
2 Serrano chiles, stemmed ( You can also use jalapeno)
1 1/2 T olive oil or canola oil
1 medium Spanish onion, coarsely chopped (any sweet onions will do)
2 cloves garlic, coarsely chopped
1 C Chicken stock or broth****
1/4 C cilantro, coarsely chopped
Salt to taste
2 C firmly packed spinach, shredded or 1 bag of spinach
2 C cooked chicken breast ****
1/2 - 3/4 C Queso Fresco, crumbled (I've tried feta and it was equally as good or omit the cheese)
Corn Tortillas - cut in bite sizes and fried.
***I boiled the chicken with water, carrots, onions, celery to get my chicken stock.
Roast tomatillos, chiles , garlic and onions under a broiler until blackened and soft on both sides.
Transfer, along with any rendered juices to a blender.
Puree to medium coarse consistency.
Heat saute pan, add oil and puree. Saute, stirring, until puree gets slightly darker and thicker.
Stir in stock and simmer about 10 minutes. Add cilantro and season with salt.
Just before serving, bring salsa to a boil , add spinach and allow to wilt.
Adjust seasoning as needed.
Add chicken to the salsa or served separately.
Serve with tortillas topped with queso fresco,
I used pita bread. Cut the bread into bite sizes and fry them.
Pita bread is as good as the tortillas.
Cut them into bite sizes and fry.. You could use flour tortilla but i prefer corn tortilla