Tequila Lime Chicken

4 small chicken breasts boneless skinless (about 24 oz)
Marinade
1 cup water
1/3 cup teryaki sauce
2 T Lime Juice
2 tsp Garlic
1 tsp liquid smoke
1/2 tsp Salt
1/4 tsp Ginger, ground
1/2 tsp Tequila
Sauce
1/4 cup No Name fat free sour cream
1/4 cup Kraft fat free miracle whip
1 1/2 tsp minced Tomatoes
1 tsp Onion minced
1 1/2 tsp Cider Vinegar
1 1/2 tsp Jalapeno slice (old el paso)
1/4 tsp parsley, dried
1/4 tsp Tabasco Sauce, Original
1/8 tsp Salt
1/8 tsp Paprika
1/8 tsp Dill weed, dried
1/8 tsp cayenne
1/8 tsp Cumin - Ground
1/8 tsp Chili Powder
dash Garlic Powder
dash black pepper
1 cup tex mex shredded cheese light
# Kraft Tex-Mex Light, 1 cup (remove)

In large ziploc bag marinade chicken in first 8 ingrediants in fridge for 3-4 hours. Combine remaining (EXCEPT CHEESE) in a small bowl for the sauce. Set aside. Grill chicken until cooked through or 170F with meat thermometer. Place chicken in an oven proof pan or shallow casserole. Divided sauce and cheese over chicken and broil until cheese is melted and bubbly.

serves 4 people about 1 whole chicken breast (6oz) and 1/4 of sauce and cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user FUNKEYMOMMA.