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FDs “Chilly Willies” (named for a purposeful mispronunciation of Chilaquiles):

2 average sized corn tortillas, cut into 1” by 1/2” strips
6 oz canned or roasted chicken, cut into 1/2” cubes
1/8 or so of white or yellow onion, diced roughly
1/8 cup la Victoria Salsa Brava or similar “chunky” style salsa
2 eggs (whipped) or egg substitute equivalent

Heat up a nonstick medium sized (8” or 10”) pan with a generous amount of Olive Oil on high. Add the tortilla strips and quickly stir and flip until hard, like tortilla chips.

Lower the heat to Medium and add the onion — stir until the onion is nicely yellowed (just before browning).

Add the chicken and again stir all ingredients until the chicken gets a sear and the onion browns.

Add the salsa and stir until all ingredients are coated — try not to let the salsa burn.

Add the eggs and stir until all ingredients are mixed and the eggs cook thoroughly (a few minutes should be sufficient).

Enjoy! I like to char a Serrano Chili (on open flame) or microwave a Jalepeno Chile for a minute and then char it on open flame to accompany it.

Total prep time is only 10 minutes or so.

I have never posted a recipe before, so I hope this makes sense.