Ingredients:
* 2 cloves garlic, minced
* 1 lime
* 1/2 cup Tequila
* 1 1/2 pounds boneless, skinless, chicken tenders
* 1 1/2 cups tortilla chips, crumbled
* 1 tablespoon olive oil
* 2/3 cup salsa ranch dressing or Southwestern ranch dressing
* 1 (11 ounce) can golden whole kernel corn, drained
* 6 ounces packaged shredded Mexican cheese
* 1 cup salsa
* 1 medium tomato, chopped
* 2/3 cup sour cream
Method
Preheat oven to 325 degrees. Add the garlic to a square glass dish. Grate the rind of the lime into the dish and squeeze the juice of the lime into the dish. Add the tequila and stir to mix. Add the chicken tenders, turning once to coat. Let marinate for 15 minutes. Meanwhile, put the chips into a small foil pan in the oven and toast for 5 minutes. Heat the olive oil over low-medium heat in a large non-stick skillet. Add the chicken and marinade; brown chicken (about 3 minutes per side.) Add the ranch dressing; simmer 2 minutes, turning the chicken once to coat. Sprinkle the corn on top and heat 1 minute more. Sprinkle with the cheese and cook just long enough to melt cheese--1 to 2 minutes. Remove from heat. Each serving of chicken should be topped with equal portions of the crumbled tortillas, salsa, tomato, and sour cream. Serve immediately.
Notes:
Number of servings: 5
