Recipe by Grimm's Restaurant Tales
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.
Top Review by alinasls
Made the chicken last night or dinner and doubled the sauce recipe as recommended. Since we had 4 people and only 3 chicken breasts, I cut them in half and pounded as one review had suggested. After marinating for almost 4 hours, I seared the chicken on the stove for 3-4 minutes per side and then it took 35 minutes in the oven to fully cook. Served on top of crumbled tortilla chips with rice and black beans and got rave reviews. The 6 pieces of chicken were enough to feed 3 adults and a teenager. Today for lunch I made a double portion of the sauce only to serve as dip for chips. I thought the sauce was a bit too thin, so this time I substituted half of sour cream with cream cheese (2 oz of cream cheese = 1/4 cup) and skipped the milk. Better, but would still prefer it thicker. A couple of things I will tweak next time are: a) will use 1/2 cup of cream cheese, 1/4 cup of sour cream and 1/4 of mayo for a double recipe; b) let the chicken marinate overnight. Thank you for a great recipe!
- 4 chicken breasts
- 1 cup shredded cheddar cheese or 1 cup monterey jack cheese, blend
- 2 cups crumbled tortilla chips
- 1 cup water
- 1⁄3 cup teriyaki sauce (I like the kikoman brand)
- 2 tablespoons lime juice
- 2 teaspoons minced garlic
- 1 teaspoon mesquite liquid smoke flavoring
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon grated ginger
- 1⁄4 teaspoon tequila (optional)
Mexi-Ranch dressing (i usually double this recipe bc my family devours it as dip before the meal)
- 1⁄4 cup mayonnaise (generic brand is better)
- 1⁄4 cup sour cream
- 1 tablespoon milk (or buttermilk if you've got it handy)
- 2 teaspoons tomatoes
- 1 1⁄2 teaspoons white vinegar (or more if you like)
- 1 teaspoon canned jalapeno slices (sometimes I throw in a few more)
- 1 teaspoon onion
- 1⁄4 teaspoon dried parsley
- 1⁄4 teaspoon Tabasco sauce
- 1⁄8 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
Directions See How It's Made
- Marinate 2-3 hours.
- For mexi-ranch blend all ingredients in blender.
- Grill chicken on outdoor or indoor grill. When done, place in casserole dish.
- Top with mexi- ranch dressing and cheese. Bake at 350 F until cheese is melted.
- Arrange on dinner plates on top of crushed tortilla chips. Seve with extra mexi- sauce.