King Ranch Chicken with Mexican-Style Jicama Salad

Name: King Ranch Chicken with Mexican-Style Jicama Salad
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Latin American, American, Mexican
Ingredients: 2¾ pounds jicama, peeled and cut into batons 3 inches long and ¼ inch wide (about 10 cups); Grated zest of 2 limes; Juice of 4 limes; 1 cup minced fresh cilantro leaves; 1 teaspoon cayenne pepper; 1 teaspoon smoked paprika; 2 teaspoons kosher salt; 2 Hass avocados, pitted, peeled, and cut into ¼-inch dice; 2 teaspoons minced chives, for garnish; Vegetable oil spray; 2 tablespoons extra virgin olive oil; 1 large white onion, cut into ¼-inch dice; 2 cups store-bought chicken broth or Homemade Chicken Broth; One 15-ounce can black beans, rinsed and very well drained; One 10.5-ounce can condensed cream of chicken soup; One 16-ounce jar salsa verde (tomatillo sauce); One 15-ounce can mild enchilada sauce; One 8-ounce container sour cream; 1 tablespoon smoked paprika; 1 teaspoon garlic salt; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 6 cups shredded meat from store-bought rotisserie chicken or Poached Chicken Breasts; Two 4-ounce cans fire-roasted diced green chiles; 20 corn tortillas, cut into ¾-inch-wide strips; 4 cups grated sharp Cheddar cheese (about 1 pound); 2 cups grated Monterey Jack cheese (about 8 ounces)

8 steps

Prep:20minCook:45min

Updated at: Sun, 15 Oct 2023 21:31:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1174.8 kcal (59%)

Total Fat62.1 g (89%)

Carbs92.7 g (36%)

Sugars9 g (10%)

Protein61.2 g (122%)

Sodium3745.4 mg (187%)

Fiber15.7 g (56%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Jicama Salad

2.75 poundsjicama

peeled and cut into batons 3 inches long and 1/4 inch wide

2grated zest of limes

4limes

juice of

1 cupfresh cilantro leaves

minced

1 teaspooncayenne pepper

1 teaspoonsmoked paprika

2 teaspoonskosher salt

2Hass avocados

pitted, peeled, and cut into 1/4-inch dice

2 teaspoonschives

minced, for garnish

King Ranch Chicken

vegetable oil spray

2 tablespoonsextra virgin olive oil

1white onion

large, cut into 1/4-inch dice

2 cupschicken broth

store-bought, or Homemade Chicken Broth

1 x 15 ouncecan black beans

rinsed and very well drained

1 x 10.5 ouncecan condensed cream of chicken soup

1 x 16 ouncesalsa verde

tomatillo sauce

1 x 15 ouncemild enchilada sauce

can

1 x 8 ouncesour cream

container

1 tablespoonsmoked paprika

1 teaspoongarlic salt

1 teaspoonkosher salt

1 teaspoonfreshly ground black pepper

6 cupsrotisserie chicken

shredded meat from, store-bought, or Poached Chicken Breasts

2 x 4 ouncefire-roasted diced green chiles

cans

20corn tortillas

cut into 3/4-inch-wide strips

1 poundsharp cheddar cheese

grated

2 cupsgrated monterey jack cheese

Instructions

Step 1

1. To make the jicama salad: In a large bowl, combine the jicama, lime zest, lime juice, cilantro, cayenne, paprika, salt, and 1 teaspoon water. Toss to combine. Add the avocado and very gently toss. Cover the bowl and chill for at least 1 hour and up to 4 hours before serving.

Step 2

2. To make the King Ranch chicken: Preheat the oven to 350°F. Spray a 9 x 13 x 3-inch (deep) baking dish with vegetable oil.

Step 3

3. In a 7-quart soup pot, heat the olive oil over medium heat. Add the onion and sauté until tender, about 6 minutes.

Step 4

4. Add the broth, beans, chicken soup, salsa verde, enchilada sauce, sour cream, paprika, garlic salt, kosher salt, and pepper. Stir until well incorporated. Bring to a simmer over medium heat. Stir in the chicken, chiles, tortilla strips, and Cheddar until well combined.

Step 5

5. Pour into the prepared baking dish and scatter the Monterey Jack on top.

Step 6

6. Bake until heated through and the Monterey Jack is melted and lightly browned, about 30 minutes. Let stand 10 minutes before serving.

Step 7

7. Just before serving, top the jicama salad with minced chives. Serve the King Ranch chicken with the jicama salad.

Step 8

8. Store leftover King Ranch chicken in a covered container in the refrigerator for up to 3 days. Store leftover jicama salad in a covered container in the refrigerator for up to 1 day.