Chicken mexicana

Yield: 4 Servings

Measure Ingredient
1 (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, .

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