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

Name: King Ranch Chicken with Mexican-Style Jicama Salad Recipe | Samsung Food App
Total time: 65 min
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)

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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)