Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | (2-lb) fryer; cut up or boneless breasts |
| ¼ cup | Butter; melted |
| ½ teaspoon | Salt |
| ½ teaspoon | Paprika |
| 1 pack | (6-oz) tortilla chips |
| 1 can | (4.5-oz) enchilada sauce |
| ½ cup | Shredded cheddar cheese |
| ½ cup | Chopped green onions |
| 1 can | (4.5-oz) black olives; sliced |
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, .