Makes: 5 or 6 servings
Start to Finish: 30 minutes
Cook: 10 minutes
Nonstick cooking spray, Pam®
1 tablespoon extra virgin olive oil
2 cups chopped yellow onions
2 packages (6 ounces each) refrigerated oven-roasted diced chicken, Tyson®
1 can (4-ounce) diced green chiles, Ortega®
2 jars (16 ounces each) medium-hot green salsa, Mrs. Renfro’s®
4 cups tortilla chips, crumbled, Tostitos®
2 cups grated 4-cheese Mexican cheese blend, Sargento®
4 to 6 eggs
2 tablespoons butter, cut into 4 to 6 pieces
1⁄4 cup chopped fresh cilantro
1 container (8-ounce) sour cream
2 teaspoons lime juice, ReaLime®
Preheat oven to 450°F. Lightly spray a 9×13-inch baking dish with cooking spray; set aside.
In a large heavy ovenproof skillet, heat oil over high heat. Add 11⁄2 cups of the onions; 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 an egg into each indentation and place a piece of butter on each egg.
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.