Servings: 6 Prep 15 mins Cook 8 mins


  • 1 cup canola oil
  • 8 corn tortillas, cut into 3/4-inch strips
  • 1/4 teaspoon plus 1/8 tsp salt
  • 6 eggs, beaten
  • 2 cups shredded cooked chicken
  • 1 cup salsa verde (such as Herdez) Shredded queso fresco, sliced scallions and chopped cilantro (optional)

Make It

1. Heat oil in a large heavy-bottomed skillet over medium-high heat until shimmering, about 350 degrees to 375 degrees on a deep-fry thermometer. Fry tortilla strips in 3 batches until golden-brown, 1 to 2 minutes each, gently moving around in oil with a slotted spoon. Remove with spoon to a paper-towel-lined plate. Season strips with 1/4 tsp of the salt.

2. Carefully discard all but 1 tbsp of the oil. Add eggs and cook over medium heat until scrambled, about 2 minutes. Season with remaining 1/8 tsp salt. Meanwhile, heat chicken and salsa verde in a medium pan.

3. Arrange tortilla strips on a large platter. Spoon chicken mixture on top, then scatter eggs on the chicken. Garnish with shredded queso fresco, sliced scallions and chopped cilantro, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 320, Fat, total (g): 17, chol. (mg): 251, sat. fat (g): 3, carb. (g): 19, fiber (g): 2, pro. (g): 23, sodium (mg): 392, Percent Daily Values are based on a 2,000 calorie diet.