1/4 c. flour
1 (1 1/4 oz.) env. taco seasoning mix
16 chicken thighs (4 lbs.)
1/4 c. butter
1 c. crushed tortilla chips
2 tbsp. finely chopped onions
1 tbsp. oil
2 tbsp. flour
1 (13 oz.) can evaporated milk
1/4 tsp. Tabasco
1 c. shredded Jack cheese (4 oz.)
1/4 c. sliced pitted black olives
1 tsp. lemon juice

Combine 1/4 cup flour with taco seasoning mix in plastic bag. Shake chicken in bag (2 or 3 at a time). Melt butter in a 15 1/2 x 10 1/2 x 2 inch baking pan. Place chicken in pan, turning to butter all surfaces. Roll each thigh in crushed chips and return to baking pan. Bake about 50 minutes or until tender at 375 degrees.

Meanwhile, for cheese sauce, cook onion in oil until tender but not brown. Stir in 2 tablespoons flour and 1/4 teaspoon salt. Add evaporated milk and Tabasco sauce all at once; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Add cheese, olives and lemon juice, stirring just until cheese melts.

To serve, line a serving dish with leaf lettuce. Top with some shredded lettuce and chicken. Spoon some of the cheese sauce over chicken. Pass remaining sauce. Serves 8. Sauce is also good over rice.