Total 1 hour and 25 minutes (includes resting and cooling times)
Active 40 mins
Makes 8 to 10 servings
Every Texan cook I know has his or her own version of this delightfully messy enchilada casserole that includes chicken, beans, chiles, salsa verde, sour cream, corn tortillas, and plenty of melted cheese. The most important part of my own version may actually be what I serve it with: a crunchy jicama salad flavored with lime zest and juice, smoked paprika, cilantro, and diced avocado. The crispness of this salad really complements the cheesy casserole.
TIP: In this episode, Jo used the zest of 1 1/2 limes and 1 teaspoon of smoked paprika. Also, Jo sprinkled the King Ranch Chicken with cilantro and chopped jalapeño.