By The Homestyle Family Cookbook
King Ranch Chicken with Mexican-Style Jicama Salad
8 steps
Prep:20minCook:45min
Updated at: Sun, 15 Oct 2023 21:31:28 GMT
Nutrition balance score
Unbalanced
Glycemic Index
41
Low
Glycemic Load
38
High
Nutrition per serving
Calories1174.7 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.
Notes
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