King Ranch Chicken with Mexican-Style Jicama Salad Recipe | Samsung Food App

Ingredients

• 2¾ pounds jicama, peeled and cut into batons 3 inches long and ¼ inch wide (about 10 cups)
• Grated zest of 2 limes
• Juice of 4 limes
• 1 cup minced fresh cilantro leaves
• 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 minced chives, for garnish
• 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 meat from 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)