Prepare marinade by combining marinade ingredients in a medium bowl. Add
the chicken to the bowl, cover and chill for 2 to 3 hours.
Make the mexi-ranch dressing by combining all of the ingredients in a medium
bowl. Mix well until smooth, then cover dressing and chill it until needed.
When you are ready to prepare the entree, preheat the oven to high broil.
Also, preheat your barbecue or indoor grill to high heat. When the grill is
hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until
they're done.
Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch
dressing over each piece of chicken (you'll have plenty left over), followed
by ¼ cup of the shredded cheese blend. Broil the chicken for 2 to 3
minutes, or just until the cheese has melted.
Spread a bed of ½ cup of the tortilla strips or crumbled corn chips
on each of four plates.
Slide a chicken breast onto the chips on each plate and serve with your
choice of rice, and pico
de gallo, or salsa.
