Ingredients
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1/4 cup flour
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16 chicken thighs
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1/4 cup butter
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1 cup crushed tortilla chips
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1 tablespoon oil
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2 tablespoons flour
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1 (13 ounce) can evaporated milk
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1/4 teaspoon Tabasco sauce
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1 cup shredded monterey jack cheese
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1/4 cup sliced pitted ripe olives
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1 teaspoon lemon juice
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1/2 head lettuce, shredded
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2 tablespoons minced onions
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1 envelope taco seasoning mix
Instructions
- Preheat oven to 375*F.
- Combine 1/4 cup flour and taco mix.
- Shake the chicken pieces in this.
- Melt butter in a 15½ X 10½ 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.