Ingredients:

  • 12 oz (340g) thick-cut corn tortilla chips
  • 3 cups (450g) shredded cooked chicken breast
  • 1 cup (115g) shredded Monterey Jack cheese
  • 2 cups (480ml) salsa verde
  • 1/2 cup (120ml) chicken broth
  • 1 tsp (5g) minced garlic
  • 1/2 tsp (3g) ground cumin
  • 1/4 tsp (1.5g) salt
  • 4 large eggs
  • 1/2 cup (50g) crumbled cotija cheese
  • 1/4 cup (15g) chopped fresh cilantro
  • 1 medium avocado, sliced
  • 2 tbsp (30ml) Mexican crema

Instructions:

  1. Whisk together the salsa verde, chicken broth, minced garlic, cumin, and salt in a bowl. Stir in the shredded chicken until thoroughly coated.
  2. Spread half of the corn tortilla chips across the bottom of a 9x13 inch baking dish.
  3. Pour half of the chicken-sauce mixture over the chips, then sprinkle with half of the Monterey Jack cheese.
  4. Repeat the layers: remaining chips, remaining chicken-sauce, and the rest of the Monterey Jack cheese.
  5. Create four small indentations in the top layer of cheese and carefully crack one egg into each well.
  6. Bake in a preheated 400°F (200°C) oven for 15–20 minutes until the cheese is bubbling and egg whites are set.
  7. Garnish with crumbled cotija cheese, fresh cilantro, dollops of Mexican crema, and sliced avocado.