King Ranch Chicken with Mexican-Style Jicama Salad

magnolia.com

NancyM

subheading: Jicama Salad:

2 ¾ pounds jicama, peeled and cut into batons 3-inches long and ¼-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 ¼-inch dice

2 teaspoons chives, minced, for garnish

subheading: King Ranch Chicken:

Vegetable oil spray

2 tablespoons extra virgin olive oil

1 large white onion, cut into ¼-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 ¾-inch-wide strips

4 cups grated sharp Cheddar cheese (about 1 pound)

2 cups grated Monterey Jack cheese (about 8 ounces)

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