Name: King Ranch Chicken with Mexican-Style Jicama Salad
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 9 servings
Cuisine: American
Ingredients: 2.75 lb jicama (peeled and cut into batons 3 inches long and 1/4 inch wide (about 10 cups)); 2 lime zest; 4 lime juice; 1 cup cilantro leaves (minced); 1 tsp cayenne pepper; 1 tsp smoked paprika (for the salad); 2 tsp kosher salt (for the salad); 2 Hass avocados (pitted, peeled, and cut into 1/4-inch dice); 2 tsp chives (minced, for garnish); vegetable oil spray (for the baking dish); 2 tbsp extra virgin olive oil; 1 white onion (large, cut into 1/4-inch dice); 2 cups chicken broth (store-bought or homemade); 15 oz black beans (one can, rinsed and very well drained); 10.5 oz condensed cream of chicken soup (one can); 16 oz salsa verde (one jar (tomatillo sauce)); 15 oz mild enchilada sauce (one can); 8 oz sour cream (one container); 1 tbsp smoked paprika (for the casserole); 1 tsp garlic salt; 1 tsp kosher salt (for the casserole); 1 tsp freshly ground black pepper; 6 cups shredded rotisserie chicken or poached chicken breasts (store-bought rotisserie chicken or poached chicken breasts, shredded); 8 oz fire-roasted diced green chiles (two 4-ounce cans); 20 corn tortillas (cut into 3/4-inch-wide strips); 4 cups sharp Cheddar cheese (grated (about 1 pound)); 2 cups Monterey Jack cheese (grated (about 8 ounces)); 1 tsp water (for the jicama salad); cilantro (for sprinkling over the King Ranch Chicken; amount not specified in the episode tip); jalapeño (chopped, for sprinkling over the King Ranch Chicken; amount not specified in the episode tip)

Steps

Jicama Salad

For the salad, place the jicama, lime zest, lime juice, cilantro leaves, cayenne pepper, smoked paprika, kosher salt, and 1 teaspoon water in a large bowl. Toss until combined.
Add the diced avocado and toss very gently so the pieces remain intact. Cover and chill the salad for at least 1 hour and up to 4 hours before serving.