Ingredients

• Chicken Marinade:
• 1 cup water
• 1/3 cup teriyaki sauce
• 2 tablespoons lime juice
• 2 teaspoons minced garlic
• 1 teaspoon liquid smoke flavoring
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon tequila
• 4 skinless, boneless chicken breast halves
• Mexi-Ranch Dressing:
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon milk
• 2 teaspoons minced tomato
• 1 1/2 teaspoons chopped green chile peppers
• 1 teaspoon minced onion
• 1/4 teaspoon dried parsley
• 1/4 teaspoon hot pepper sauce
• 1 pinch salt
• 1 pinch dried dill weed
• 1 pinch paprika
• 1 pinch cayenne pepper
• 1 pinch ground cumin
• 1 pinch chili powder
• 1 pinch ground black pepper
• 1 cup shredded Cheddar/Monterey Jack cheese blend
• 2 cups crumbled corn chips

Browse by ingredient

Instructions

1. Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
2. Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder, and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
3. Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. Remove chicken from marinade, discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear.
5. Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
6. Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.