- Nonstick cooking spray
- 1 tbsp. extra virgin olive oil (or regular olive oil)
- 2 cups chopped yellow onions
- 2 packages (6 ounces each) refrigerated oven-roasted diced chicken, Tyson (I just used a 13 ounce can of already cooked and chopped chicken from Costco)
- 1 can (4 ounce) diced green chiles
- 2 jars (16 ounces each) medium-hot green salsa (I accidentally bought green sauce, so I ended up using 1/4 cup of regular salsa, cause that's all i had and a few teaspoons of the green sauce......so even if you don't have the right stuff, it still tastes good.)
- 4 cups tortilla chips, crumbled
- 2 cups grated 4 cheese mexican cheese blend
- 4 to 6 eggs
- 2 tbsp butter, cut into 4 to 6 pieces
- 1/4 c. chopped fresh cilantro
- 1 container (8 ounce) sour cream
- 2 tsp. lime juice, ReaLime or just buy a fresh lime from produce and squeeze all the juice out of it
DIRECTIONS:
1. Preheat oven to 450 degrees. Lightly spray a 9X13 inch baking dish with cooking spray; set aside.
2. In a large heavy ovenproof skillet, heat oil over high heat. Add 1 1/2 c. of the onion; cook and stir about 5 minutes or until onions begin to soften. Add chicken and chiles; cook and stir 3 minutes. Stir in salsa. Simmer 3 minutes or just until heated through. Stir in chips. Transfer chicken mixture to prepared baking dish. Sprinkle with cheese and make shallow indentations for the eggs. Crack and egg into each indentation and place a piece of butter on the egg.
3. Bake about 10 minutes or just until cheese is melted and eggs are set. Sprinkle with remaining 1/2 cup onions and cilantro. Stir together sour cream and lime juice and serve on the side. We also ate it with more tortilla chips.
Total time is about 30 minutes.
