Title: Chicken Mexicana
Categories: Poultry
Yield: 4 Servings

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

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 , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.