I went to the bus stop today to pick up my kids. One of the other moms was there. I was surprised to see her b/c she had said that she was going to the Kindergarten Halloween Celebration. (Yes CELEBRATION, b/c we can not call them PARTIES.) As soon as she spoke I understood why. Her barely audible voice sounded aweful. So I offered, repeatedly, to take her 2 kids home with me for the afternoon so she could get some rest. (When I took them back home several hours later, she told me that she had fallen asleep as soon as she got back in the house.)
Meanwhile, I thought that I might cook some dinner for the family. Chicken Enchiladas are easy to make a double batch for 2 families when I am bringing in dinner to a friend. But, I realized that I had no peppers. So...I grabbed an old Church cookbook and opened it to see what I could fine.
Right away I found a recipe for Monterey Chicken. Looking at the list of ingredients, I was pretty sure that I had olives on my shelf and figured I could probably substitute regular milk for evaporated milk. But to my delight, we had the olives AND the evaporated milk. (Homework for self: what is the different between evaporated and regular milk??)
Here is the recipe. Well, my recipe...for I made some changes. It said that it called for 4 lbs of chicken. But I'm thinking that is a typo and should be 4 pieces of chicken. I also doubled the amount of ingredients for the coating too.
Dawn Mercedes' Monterey Chicken
1/4 c. flour
7-8 T taco seasoning
4 pieces of chicken breast...I had chicken tenders...and had a heaping plate of them.
1/2 c. butter, melted
2 c. tortilla chips, crushed...a lot
3 T. finely chopped onion
2 T. flour
1/4 t. salt
1 can evaporated mlk
1/4 t. hot pepper sauce (or a few dabs)
1 c. Monterey Jack cheese, shredded (I had colby monterey jack in stock today.)
1/4 c. sliced olives
1 t. lemon juice (or a splash)
Put flour and taco seasoning in brown lunch bag. Shake chicken (a few at a time) in the bag to coat. Dip into the butter. Then roll in the tortilla chips. Back at 375 for 50 minutes. (Again I did not set a timer so just keep an eye on them.) I flipped the chicken at some point during the cook time.
Saute onion in the oil. Then add flour, salk, milk and hot sauce. Cook until thick. Add cheese, olives and lemon juice. Stir until cheese melts. Serve chicken and sauce on a bed of lettuce.
Ken loved this...I mean LOVED it. LIke he was trying to get every last chip morsel left in the pan. And the cheese sauce would make a nice dip for chips. We had maybe a cup left over.