12 broiler-fryer chicken thighs
6 tbsp. flour, divided
1 (1.25 oz.) env. taco seasoning mix
1/4 c. butter
1 c. crushed tortilla chips
1 tbsp. cooking oil
2 tbsp. finely chopped onion
1/4 tsp. salt
1 (13 oz.) can evaporated milk
1 c. shredded Monterey Jack cheese
1/4 c. sliced, pitted ripe olives
1 tsp. lemon juice

In a plastic bag, mix 4 tablespoons flour and taco seasoning mix. Melt butter in a large shallow baking pan. Place crushed tortilla chips in a shallow dish. Place chicken a few pieces at a time in the flour mixture, shaking to coat. Dip chicken first in melted butter, then in crushed chips, turning to coat.

Return chicken to remaining butter in pan. Bake, uncovered at 375 degrees for 40 minutes or until fork tender. In frying pan, make sauce by heating oil to medium temperature. Add onion and cook until tender. Stir in remaining 2 tablespoons flour and salt, add milk and cook, stirring constantly until thick. Add cheese, olives and lemon juice. Cook, stirring until cheese melts. To serve, place on lettuce-lined platter. Spoon 1/2 sauce over chicken. Garnish with additional tortilla chips and ripe olives. Pass remaining sauce. Serves 6.