Sauvignon Blanc Sauce Chicken and Shrimp Enchiladas

36 And at the time of the offering of the oblation, Elijah the prophet came near and said, "O LORD, God of Abraham, Isaac, and Israel, let it be known this day that you are God in Israel, and that I am your servant, and that I have done all these things at your word.

37 Answer me, O LORD, answer me, that this people may know that you, O LORD, are God, and that you have turned their hearts back."

38 Then the fire of the LORD fell and consumed the burnt offering and the wood and the stones and the dust, and licked up the water that was in the trench.

39 And when all the people saw it, they fell on their faces and said, "The LORD, he is God; the LORD, he is God." - 1 Kings 18:36-39

2 c medium Shrimp 

3 Chicken tenders, thin slice on diagonal 

1 Leek, chopped

2 c Broccoli, stem removed and rough chopped

1 ear Fresh corn, shaved

1/2 of a Lime juiced, 1/2 lime reserve other half

1 t each Clarified butter/olive oil 

1/4 c Sauvignon Blanc

1 t Cornstarch/3 T water slurry

1 c Havarti cheese, reserve 3/4 c

1 c Gruyere cheese, reserve 3/4 c

1/4 c Enchilada sauce, +3/4 c 

1 t Sugar

Smoked salt 

Cracked black pepper

7 medium flour tortillas 

Squeeze 1/2 of a lime over chicken and shrimp.

Let set 5 minutes.

Sauté chicken in oil-butter mix for 3 minutes.

Remove and set aside.

Add veggies to drippings, sauté 2 minutes and add shrimp, sauté 1 minute, add chicken back in.

Add wine, 1/4 of both cheeses, 1/4 c enchilada sauce, sugar and salt/pepper.

Sauté 2 minutes and add slurry.

Squeeze other half of lime over meat/sauce mixture.

Thicken sauce and remove from heat.

Ladle a little enchilada sauce in bottom of 13x9 pan. 

Stuff tortillas, roll and place seam side down in pan. 

Ladle rest of enchilada sauce over stuffed tortillas.

Sprinkle rest of cheese.

Cover with foil and bake preheated 375 degree oven for 30 minutes.

Put under broiler to slightly brown.