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King Ranch Chicken with Mexican-Style Jicama Salad
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.
Ingredients
  • Jicama Salad
    • 2 3/4 pounds jicama, peeled and cut into batons 3-inches long and 1/4-inch wide (about 10 cups)
    • Zest of 2 limes
    • Juice of 4 limes
    • 1 cup cilantro leaves, minced
    • 1 teaspoon cayenne pepper
    • 1 teaspoon smoked paprika
    • 2 teaspoons kosher salt
    • 2 Hass avocados, pitted, peeled, and cut into 1/4-inch dice
    • 2 teaspoons chives, minced, for garnish
  • King Ranch Chicken
    • Vegetable oil spray
    • 2 tablespoons extra virgin olive oil
    • 1 large white onion, cut into 1/4-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 store-bought rotisserie chicken or poached chicken breasts
    • Two 4-ounce cans fire-roasted diced green chiles
    • 20 corn tortillas, cut into 3/4-inch-wide strips
    • 4 cups grated sharp Cheddar cheese (about 1 pound)
    • 2 cups grated Monterey Jack cheese (about 8 ounces)
Directions
  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.
  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.
  3. In a 7-quart soup pot, heat the olive oil over medium heat. Add the onion and sauté until tender, about 6 minutes.
  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.
  5. Pour into the prepared baking dish and scatter the Monterey Jack on top.
  6. Bake until heated through and the Monterey Jack is melted and lightly browned, about
  7. 30 minutes. Let stand 10 minutes before serving.
  8. Just before serving, top the jicama salad with minced chives. Serve the King Ranch Chicken with the jicama salad.
  9. 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.