Salsa Verde Huevos Rancheros

Recipe courtesy of eMeals
Serves 2

Ingredients

• 1 (16-oz) jar salsa verde
• ⅓ cup sour cream
• 1 Tbsp fresh lime juice
• 3 cups shredded rotisserie chicken
• 12 large eggs, divided
• 12 crispy corn tostadas
• 1 (15-oz) can refried black beans
• 2 avocados, sliced
• 1 cup pico de gallo
• ½ cup fresh cilantro leaves

Directions

1. Process salsa, sour cream, and lime juice in a blender until smooth.
2. Pour half of mixture into a large saucepan. Add chicken to pan, cook over medium-low heat until bubbly.
3. Meanwhile, heat a large nonstick skillet over medium heat. Coat skillet with cooking spray.
4. Crack 3 eggs into skillet. Cover and cook 2 to 3 minutes or until whites are set and yolks are cooked to desired doneness. Season with salt and pepper, if desired. Repeat procedure with remaining eggs.
5. Heat tostada shells and refried beans according to package directions. Spread beans over tostadas.
6. Top each with chicken mixture, one fried egg, avocado slices, pico de gallo, and cilantro leaves.
7. Drizzle with desired amount of remaining salsa verde sauce.

Recipe Pairings