1 cup water
1/3 cup teriyaki sauce
2 Tbls. lime juice
2 tsp. minced garlic
1 tsp. liquid smoke flavoring
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. tequila
4 boned and skinned chicken breast halves
1/4 cup mayonnaise - lowfat okay
1/4 cup sour cream - lowfat okay
1 Tbls. milk - lowfat okay
2 tsp. tomato - minced
1 1/2 tsp. jalapeno peppers, canned - minced
1 tsp. minced onion
1/4 tsp. dried parsley
1/4 tsp. Tabasco sauce
1/8 tsp. salt
1/8 tsp. dried dill weed
1/8 tsp. paprika
1/8 tsp. cayenne pepper
1/8 tsp. cumin
1/8 tsp. chili powder
1 dash black pepper
1 cup shredded cheddar/monterey jack cheese
2 cups corn chips - crumbled

-Prepare marinade by combining first 8 ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours.
-Make the mexi-ranch dressing by combining the next 14 ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed.
-When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done.
-Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.
-Spread a bed of 1/2 cup of the crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa

Recipe submitted by Dee