My husband makes this dish called drunken enchiladas where the chicken is soaked in Tequila. It’s delicious. I started wondering about using Tequila in other chicken dishes.
Start by preparing the marinade. You can put this in a gallon baggie and add the chicken or do as I did and use a covered container. I used the marinade for four hours but next time I will let it sit overnight.
- 1/2 cup water
- 1/4 cup olive oil
- 1/4 cup teriyaki sauce
- 1/4 cup tequila
- 1/4 tsp Worcestershire sauce
- 1/2 teaspoon fresh ginger or 1/4 teaspoon ground ginger
- 2 cloves of garlic, minced
- The juice of 1 lime
- 1/2 tsp salt
Once the ingredients are mixed, add approx 2 pounds of chicken, let sit for at least four hours.
For the sauce, you can make this ahead of time or wait until you start cooking the chicken. If you have softened the cream cheese, you can just add it to a blender and mix. You can also add it to a pot and slowly heat it on low, whisking to make it smooth. I warm it on the stove because I don’t like cleaning my blender.
- 1 8oz block of cream cheese, preferably softened
- 1/2 cup half and half
- 1 tablespoon chopped green chilies (canned is fine)
- 2 Tablespoons salsa
- salt and pepper to taste
The next step is to get that chicken cooking! I used a large oven safe skillet and got some olive oil good and hot. Discard the marinade and place the chicken in the pan and let it sit for about ten minutes on medium, flip and finish cooking.
While the chicken is cooking, heat your oven to 400 degrees or you can use the broiler.
Once the chicken is done, I spread the Baja sauce evenly over the chicken and then sprinkled a good helping of Monterey jack/Colby cheese over the top. Total, I would say I used at least a cup of shredded cheese.
From there I put the skillet right in the oven just long enough to get that cheese melted. Serve and enjoy!