1/2 rotisserie chicken, white and dark meat shredded, skin discarded
One 12-ounce jar tomatillo salsa
1 to 3 tablespoons hot sauce, plus more for serving
5 tablespoons unsalted butter
1 tablespoon olive oil
8 fresh corn tortillas, cut into 1-inch squares
4 large eggs
Mexican crema, for drizzling
1/2 bunch fresh cilantro, leaves and tender stems (about 1/2 cup)
1/4 white onion, minced (about 1/4 cup)
4 ounces queso fresco, crumbled
2 limes, wedged, for garnish
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