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1
Start marinading the chicken the day before.
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2
To do so, mix the lime juice, liquid smoke, pepper, cumin, paprika, and minced garlic.
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3
Pour in a zip lock bag (I double-bag it) and add the chicken breasts.
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4
I leave the limes in the zip loc bag as well, for more lime flavor.
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5
Place in the refridgerator overnight.
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6
Drain excess marinade from chicken.
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7
Grill chicken breasts.
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8
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.
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9
Turn the broiler on in the oven.
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10
Heat oil in a frying pan.
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11
When oil is hot, add the tortilla strips.
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12
If your pan is not big enough, you may need to do this in batches.
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13
Fry strips for 3-4 minutes, until golden brown and crispy.
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14
Drain on paper towels.
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15
When chicken is done, put chicken on an oven pan.
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16
Spoon the sour cream/salsa mixture on the chicken breasts evenly.
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17
Add cheese on top of the mixture.
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18
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.
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19
Put four beds of tortilla strips on a serving platter, or on four individual plates.
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20
Place chicken breasts on top of the tortilla strips.
