Chilaquiles Verdes

Ingredients

• 12 corn tortillas, cut into triangles
• vegetable oil for frying
• 2 cup s salsa verde (store-bought or homemade)
• 1/2 cup chicken broth
• 1 cup shredded cooked chicken, optional
• 4 fried or poached eggs
• 1/2 cup crumbled queso fresco
• 1/4 cup Mexican crema or sour cream
• 1/2 red onion, thinly sliced
• fresh cilantro, for topping
• 1 avocado, sliced

Steps

1. 1

   Fry tortilla triangles in batches in hot oil until crispy. Drain on paper towels. (Or use store-bought tortilla chips.)

2. 2

   Heat salsa verde and chicken broth in a large skillet until simmering.

3. 3

   Add tortilla chips and toss to coat. Cook 1-2 minutes until chips soften slightly but still have some crunch.

4. 4

   Add shredded chicken if using and toss to warm through.

5. 5

   Transfer to plates and top with fried eggs, queso fresco, crema, red onion, avocado, and cilantro.

6. 6

   Serve immediately.