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The Homestyle Family Cookbook
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

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.

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