Sunday, January 17, 2010

Oven-fried chicken monterey

This was super tasty. I loved it. It is from the plaid Betty Crocker cookbook (which I never use for some reason - I think I'll have to start using it more often.) This reminded me of Enchiladas. I thought I wouldn't like it on top of lettuce and actually had planned on making a salad instead, but Brandon made the meal, and he served it on the lettuce. It was wonderful that way. I also loved the sauce, but we seemed to have more chicken than sauce, so I think that I would double the sauce next time.

  • 1/4 cup flour
  • 1 packet taco seasoning (we used a mild one)
  • 16 chicken thighs (4 pounds) we used 3.25 pounds of chicken breast which we cut into smaller pieces
  • 1/3 cup butter
  • 1 cup crushed tortilla chips
  • 2 tablespoons finely chopped onion
  • 1 Tablespoon cooking oil
  • 2 Tablespoons all purpose flour
  • 1 13 oz can evaporated milk
  • 1/4 teaspoon bottled hot pepper sauce (we left this out for the kids)
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup sliced olives
  • 1 teaspoon lemon juice
  • lettuce
  1. Combine the 1/4 cup flour and taco seasoning in a plastic bag. Add 2 or 3 chicken pieces at a time and shake to coat. Melt butter in 10 X 15 inch baking pan. Place chicken in pan, turning once to butter surfaces. Roll each thigh in crushed chips and return to baking pan.
  2. Bake at 375 for 50 minutes or till tender. (Pretty sure we did less time, and it was still a dry. Meanwhile, for cheese sauce, cook onion in oil till tender but not brown. Stir in the 2 tablespoons flour and 1/4 teaspoon salt. Add evaporated milk and pepper sauce all at once; cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Add cheese, olives, and lemon juice, stirring just till cheese melts.
  3. To serve, line a serving dish with leaf lettuce. Top with some shredded lettuce and chicken. Spoon cheese sauce over chicken.

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