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Chicken Chilaquiles {with Fried Eggs}

Libby with Lemony Thyme
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Ingredients
  

  • 12 corn tortillas cut into triangles
  • canola oil for pan frying
  • 2 cups salsa verde see recipe link in post
  • 2 cups shredded cooked chicken
  • 1 cup shredded pepperjack cheese
  • 2 scallions thinly sliced
  • 2 Tbl. finely diced red onion
  • a handful of fresh cilantro leaves
  • 1 avocado sliced
  • 3 Tbl. sour cream
  • 2 eggs

Instructions
 

  • Cut corn tortillas into triangles (I got 6 per tortilla). Heat 1/2-inch of canola oil in pan over medium high heat. Fry tortilla pieces until golden brown on each side. Remove to paper towel lined baking sheet.
  • Add 1 Tablespoon of oil to skillet over medium-low heat. Add salsa verde and cook for 2-3 minutes. Gently add in crispy tortilla triangles and turn to coat. Simmer for another couple minutes. Sprinkle with shredded chicken and heat through. Meanwhile, fry eggs.
  • To serve, top chilaquiles with shredded cheese, scallion, red onion, cilantro, sliced avocado, sour cream drizzle and fried eggs.