2 1/2-3 lb. fryer, cut up
1/2 c. butter
1 tsp. salt
1/2 tsp. paprika
Dash pepper
1 pkg. (6 oz.) tortilla chips
1 can (4 1/2 oz.) enchilada sauce
1 c. shredded Cheddar cheese
1/2 c. chopped green onions
1 can (2 1/2 oz.) sliced black olives

Preheat oven to 375 degrees. Arrange chicken in single layer, skin side up in large, shallow baking pan (14 x 10 inches).

Melt butter, pour over chicken, sprinkle with salt, pepper and paprika. Bake uncovered 60 minutes.

Crumble tortilla chips coarsely. Sprinkle over chicken. Add enchilada sauce; sprinkle evenly with cheese, then onion and olives. Return to oven 15 minutes, or until cheese is melted.