Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 clove fresh crushed garlic

  3. 2 chicken breasts, cut into 1 inch cubes Juice of one lime Salsa:

  4. 1 tomato, chopped

  5. 1 jalapeno, seeded and chopped

  6. 1/4 cup chopped cilantro

  7. 1/2 onion, chopped Juice of one lime Other:

  8. 3 handfuls tortilla chips

  9. 1 1/2 cups shredded cheddar or mozzarella cheese

  10. 5 large eggs, beaten with

  11. 1/4 cup nonfat milk

  12. 1 can enchilada sauce

  13. 2 avocados; sliced, salted and drizzled with fresh lime juice

Instructions Jump to Ingredients ↑

  1. In a bowl, combine salsa ingredients. In another bowl, salt chicken and coat with lime juice. Heat olive oil and garlic over medium heat. Add chicken until almost cooked through then remove from heat. In a medium ovensafe dish, add chicken, spread randomly with chips, and cover with salsa. Pour 1/2 cup enchilada sauce over top and sprinkle with 3/4 cup cheese. Cover with egg and milk mix then cover with remaining cheese. Bake at 350 degrees about 15 minutes, or until egg is cooked through and tops of chips start to turn golden. Plate each piece of Salsa Chicken and Egg Crispy and drizzle with enchilada sauce. Serve with slices of avocado.


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