1/4 c. flour
1 env. taco seasoning mix
16 chicken thighs OR
6 chicken breasts
1/4 c. tortilla chips, crushed
2 tbsp. onion, chopped
Lettuce
1 tbsp. cooking oil
2 tbsp. flour
1/4 tsp. salt
1/4 c. butter
1 (13 oz.) can evaporated milk
1/4 tsp. Tabasco
1 c. (4 oz.) Monterey Jack cheese, shredded
1 tsp. lemon juice

Combine 1/4 cup flour and taco seasoning mix in plastic bag. Coat chicken. Melt butter in 15 x 10 inch baking pan. Place chicken in bag turning once to coat surface. Roll in crushed tortilla chips and return to baking pan. Bake in 375 degree oven for 45 minutes.

Meanwhile, cook onion in oil until tender. Blend in 2 tablespoons flour and salt. Add evaporated milk and Tabasco. Stir until mixture thickens and bubbles. Add cheese and lemon juice. Heat until cheese melts but DO NOT let it boil.

To serve, line serving platter with leaf lettuce. Top with chicken and spoon cheese sauce over chicken. Garnish with additional tortilla chips if desired.