• Cooking Time:
  • Servings:
  • Preparation Time:


I use Laurys Lime marinade. Saves time and tastes the same. My husband does the chicken on the grill, it adds such a great flavor.


  • 5 oz. Boneless Skinless Chicken Breast
  • ½ c. Lime Juice
  • ¼ c. Tequila (non-alcoholic may be used)
  • ½ c. Tortilla Chips
  • ¼ c. Mexi-ranch dressing (recipe to follow)
  • ¼ c. Shredded Jack Cheddar


  • Set oven to broil
  • To Prepare Chicken:
  • Pour lime juice and tequila into a sealable plastic bag. Place chicken in bag and chill. Marinate chicken over night.
  • To Prepare Mexi-ranch dressing:
  • In a small bowl mix
  • 1T. salsa
  • 3T. ranch dressing
  • Remove chicken from marinade and grill over medium heat 10 minutes or until thoroughly cooked.
  • To assemble:
  • Scatter tortilla chips on an oven-safe plate.
  • Place chicken on top of tortilla chips.
  • Pour Mexi-ranch dressing over chicken.
  • Cover with the shredded jack cheddar cheese.
  • Place chicken under the broiler until cheese is melted.
  • Be careful, plate will be hot!
  • Serve with pico de gallo and Spanish rice on the side.

Categories: Main Dish  Poultry 
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