Marukan Chicken Enchiladas Suizas

INSTRUCTIONS

Quick Pickled Jalapeños:

Combine vinegar, water, sugar, and salt in a small saucepan and bring to a simmer. Stir until everything is dissolved.

Place the jalapeños in a clean glass jar. Pour the brine over, completely submerging the jalapeños. Let cool, cover, and refrigerate for up to 2 months.

Enchiladas:

Preheat oven to 375°F.

Heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté for 5 minutes until soft and translucent. Toss in minced garlic and cook for 1 minute until fragrant.

Stir in drained Hatch chiles, chicken broth, Marukan rice vinegar, lime juice, cumin, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally. Add the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and whisk until the sauce thickens, about 2 minutes. Remove from heat, blend until smooth, and stir in the sour cream.

In a large bowl, mix shredded chicken with ½ cup of the Hatch green chili Suiza sauce, ½ cup shredded Monterey Jack cheese, salt, and pepper. Stir until everything’s well combined.

Heat a skillet over medium heat. Lightly warm each corn tortilla for 10–15 seconds per side to make them soft and pliable. Stack them under a clean towel to keep warm.

Spread about ½ cup of the Suiza sauce on the bottom of a 9×13-inch baking dish. Place about ¼ cup of the chicken filling in the center of each tortilla, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas.

Pour the remaining Suiza sauce over the enchiladas, spreading it evenly to coat. Sprinkle the remaining Monterey Jack cheese on top. Bake for 20–25 minutes until the cheese is melted, bubbly, and slightly golden.

Garnish as desired and serve.