Tortilla Chicken with Cheese Sauce |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Our children are grown and out of the nest, but when they come home, they frequently request this for dinner. The creamy cheese sauce complements the spicy chicken. Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1 envelope taco seasoning |
1/2 teaspoon salt |
1/4 cup butter, melted |
1-3/4 cups crushed tortilla chips (about 9 ounces) |
8 bone-in chicken thighs, skin removed (about 3 pounds) |
cheese sauce: |
2 tablespoons finely chopped onion |
2 tablespoons butter |
2 tablespoons plus 1 teaspoon king arthur unbleached all-purpose flour |
1 can (12 ounces) evaporated milk |
1 cup cubed monterey jack cheese |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 teaspoon lemon juice |
1/2 teaspoon salt |
1/4 teaspoon hot pepper sauce |
1/8 teaspoon pepper |
Directions:
1. In a shallow bowl, combine the flour, taco seasoning and salt. Place butter in another shallow bowl and tortilla chips in a third bowl. Coat chicken in flour mixture, then dip in butter and coat with tortillas.
2. Place in an ungreased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 50-60 minutes or until a meat thermometer reads 180°.
3. Meanwhile, for cheese sauce, in a saucepan, saute onion in butter until softened. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add remaining sauce ingredients, stirring until cheese is melted. Serve with chicken. Yield: 4 servings.
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