INGREDIENTS

  • 4 boneless skinless chicken breasts
  • 3 limes, juice of
  • 2 tablespoons liquid smoke
  • pepper , to taste
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1 garlic clove , minced
  • 1/2 cup light sour cream
  • 1/2 cup salsa
  • 1/2 teaspoon dill
  • 1/2 teaspoon cajun spices
  • 2 cups shredded colby-monterey jack cheese
  • 2 cups vegetable oil

DIRECTIONS

  1. Start marinading the chicken the day before.To do so, mix the lime juice, liquid smoke, pepper, cumin, paprika, and minced garlic.Pour in a zip lock bag (I double-bag it) and add the chicken breasts.I leave the limes in the zip loc bag as well, for more lime flavor.Place in the refridgerator overnight.
  2. Drain excess marinade from chicken.Grill chicken breasts.
  3. While the chicken is on the grill (I use a George Foreman, and I have even broiled the chicken — still tasts wonderful), combine sour cream, salsa, dill, and cajun spice.
  4. Turn the broiler on in the oven.
  5. Heat oil in a frying pan.
  6. When oil is hot, add the tortilla strips.If your pan is not big enough, you may need to do this in batches.Fry strips for 3-4 minutes, until golden brown and crispy.
  7. Drain on paper towels.
  8. When chicken is done, put chicken on an oven pan.Spoon the sour cream/salsa mixture on the chicken breasts evenly.
  9. Add cheese on top of the mixture.
  10. Put chicken breasts under the broiler for 3-5 minutes, in order to get the cheese nice and bubbly, and heat the sour cream mixture through.
  11. Put four beds of tortilla strips on a serving platter, or on four individual plates.
  12. Place chicken breasts on top of the tortilla strips.