Chicken Marinade:
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 skinless, boneless chicken
breast halves

Mexi-Ranch Dressing:
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons chopped green chile peppers
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon hot pepper sauce
1 pinch salt
1 pinch dried dill weed
1 pinch paprika
1 pinch cayenne pepper
1 pinch ground cumin
1 pinch chili powder
1 pinch ground black pepper

Sere with:
1 cup shredded Cheddar/Monterey
Jack cheese blend
2 cups crumbled corn chips OR soft tortillas

1 cup water 1/3 cup teriyaki sauce 2 tablespoons lime juice 2 teaspoons minced garlic 1 teaspoon liquid smoke flavoring 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon tequila 4 skinless, boneless chicken 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon milk 2 teaspoons minced tomato 1 1/2 teaspoons chopped green chile peppers 1 teaspoon minced onion 1/4 teaspoon dried parsley 1/4 teaspoon hot pepper sauce 1 pinch salt 1 pinch dried dill weed 1 pinch paprika 1 pinch cayenne pepper 1 pinch ground cumin 1 pinch chili powder 1 pinch ground black pepper 1 cup shredded Cheddar/Monterey 2 cup s crumbled corn chips OR soft tortillas

Directions:
1. Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
2. Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt,