Ingredients:
1/4 cup flour
1 envelope taco seasoning mix
16 chicken thighs
1/4 cup butter
1 cup crushed tortilla chips
2 tablespoons minced onions
1 tablespoon oil
2 tablespoons flour
1 (13 ounce) cans evaporated milk
1/4 teaspoon Tabasco sauce
1 cup shredded monterey jack cheese
1/4 cup sliced pitted ripe olives
1 teaspoon lemon juice
1/2 head lettuce, shredded
Directions:
Preheat oven to 375*F.
Combine 1/4 cup flour and taco mix.
Shake the chicken pieces in this.
Melt butter in a 15 1/2 X 10 1/2 X 2 inch pan.
Place chicken pieces in pan, turning to coat in butter.
Remove pieces from pan and then coat in the tortilla chip crumbs.
Return to pan.
Bake at 375*F for 50 minutes.
Make a cheese sauce by sauteeing onion in the oil.
Stir in the flour, 1/4 tsp salt.
Add milk and pepper sauce.
Cook and stir until thick.
Cook 1 to 2 minutes more.
Add the cheese, olives and lemon juice.
Stir to melt cheese.
To serve place chicken on lettuce lined dish.
Spoon some cheese sauce over.
Pass remaining sauce.
Servings: 8
Time preparation: 15 min.
Time total: 65 min.