SWEET WHITE WINE KROGER RECIPES

Steps:

• Measure olive oil into large pot, place on stovetop and set heat to medium.
• Remove veins and seeds from peppers (if you like your food spicy you can leave them in the jalapenos)!
• Dice chilies, jalapenos and onion. Place them in the pot and sauté for about 10 minutes, until onions begin to caramelize.
• Remove a quarter of veggies, place them in a medium size mixing bowl and set aside.
• Reduce heat to medium low. Cut cream cheese into cubes and add to the pot along with chicken broth, pepper, cumin and lime juice. Once cream cheese has melted, transfer ingredients to a blender and puree until smooth.
• Preheat oven to 400F.
• Place shredded chicken, ½ cup of shredded cheese and ½ cup of enchilada sauce in the mixing bowl containing sautéed veggies. Chop cilantro and green onion and add half to the bowl, reserving the rest for garnish / topping. Toss ingredients together.
• Cover the bottom of a 9×12″ baking dish with a thin layer of sauce. Portion shredded chicken mixture into tortillas, roll them up and line in baking dish. Pour the rest of your sauce on top of tortillas and sprinkle with remaining cheese.
• Bake enchiladas for 20 minutes (until sauce bubbles). Allow them to cool and garnish with remaining chopped cilantro, green onion and any other desired toppings.
• Plate and enjoy!

Steps:

• Measure olive oil into large pot, place on stovetop and set heat to medium.
• Remove veins and seeds from peppers (if you like your food spicy you can leave them in the jalapenos)!
• Dice chilies, jalapenos and onion. Place them in the pot and sauté for about 10 minutes, until onions begin to caramelize.
• Remove a quarter of veggies, place them in a medium size mixing bowl and set aside.
• Reduce heat to medium low. Cut cream cheese into cubes and add to the pot along with chicken broth, pepper, cumin and lime juice. Once cream cheese has melted, transfer ingredients to a blender and puree until smooth.
• Preheat oven to 400F.
• Place shredded chicken, ½ cup of shredded cheese and ½ cup of enchilada sauce in the mixing bowl containing sautéed veggies. Chop cilantro and green onion and add half to the bowl, reserving the rest for garnish / topping. Toss ingredients together.
• Cover the bottom of a 9×12″ baking dish with a thin layer of sauce. Portion shredded chicken mixture into tortillas, roll them up and line in baking dish. Pour the rest of your sauce on top of tortillas and sprinkle with remaining cheese.
• Bake enchiladas for 20 minutes (until sauce bubbles). Allow them to cool and garnish with remaining chopped cilantro, green onion and any other desired toppings.
• Plate and enjoy!