I started making this recipe years ago. It was probabley the first "out of my comfort zone" recipe I had ever tried and my family LOVED it. I actually think this recipe is better then the restaurant dish. On the mexi-ranch dressing I add much more cumin, chili powder, and dill weed then the recipe calls for so just keep mixing until you have the kind of flavor you desire.

Ingredients

4 serv.

chicken breasts↗4
shredded cheddar cheese or 1 cup monterey jack cheese, blend↗1 cup
crumbled tortilla chips2 cups
Marinade
water↗1 cup
teriyaki sauce↗1⁄3 cup
I like the kikoman brand
lime juice↗2 tablespoons
minced garlic2 teaspoons
mesquite liquid smoke flavoring1 teaspoon
salt↗1⁄2 teaspoon
grated ginger1⁄4 teaspoon
tequila↗1⁄4 teaspoon
optional
Mexi-Ranch dressing↗
i usually double this recipe bc my family devours it as dip before the meal
mayonnaise↗1⁄4 cup
generic brand is better
sour cream↗1⁄4 cup
tablespoon milk (or buttermilk if you've got it handy)↗1
teaspoons tomatoes↗2
teaspoons white vinegar (or more if you like)↗1 1⁄2
teaspoon canned jalapeno slices (sometimes I throw in a few more)↗1
teaspoon onion↗1
teaspoon dried parsley↗1⁄4
teaspoon Tabasco sauce↗1⁄4
teaspoon salt↗1⁄8
teaspoon paprika↗1⁄8
teaspoon dill weed↗1⁄8
teaspoon cayenne pepper↗1⁄8
teaspoon cumin↗1⁄8
teaspoon chili powder↗1⁄8
teaspoon garlic powder↗1⁄8
teaspoon black pepper↗1⁄8

Step-by-step instructions

1
Marinate 2-3 hours.
2
For mexi-ranch blend all ingredients in blender.
3
Grill chicken on outdoor or indoor grill. When done, place in casserole dish.
4
Top with mexi- ranch dressing and cheese. Bake at 350 F until cheese is melted.
5
Arrange on dinner plates on top of crushed tortilla chips. Seve with extra mexi- sauce.

Source: food.com

Original recipe ↗

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