| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Poultry | 4 | Servings |
INGREDIENTS
| 1 | (2-lb) fryer; cut up or boneless breasts | |
| 1/4 | c | Butter; melted |
| 1/2 | ts | Salt |
| 1/2 | ts | Paprika |
| 1 | pk | (6-oz) tortilla chips |
| 1 | cn | (4.5-oz) enchilada sauce |
| 1/2 | c | Shredded cheddar cheese |
| 1/2 | c | Chopped green onions |
| 1 | cn | (4.5-oz) black olives; sliced |
INSTRUCTIONS
Preheat oven to 375. Arrange raw, washed chicken in a single layer, skin side up. Pour melted butter on top & season. Bake uncovered for 45 minutes. Crumble chips over chicken. Pour enchilada sauce, onions, cheese & olives on top. Return to oven & bake 15 minutes until cheese is melted. SUSAN CRACRAFT MADDOX MEMPHIS, TN From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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