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Allow it to cool a little, then make a large well in the middle. Add the sour cream, sprinkle with a pinch of salt, then add the beaten eggs, working them a little with a fork into the sour cream.

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Remove from heat; stir in chicken, diced tomatoes and green chiles, heavy cream, sour cream, salsa macha verde, and salt until well combined; transfer to a large bowl. Do not wipe skillet clean.