Sour Cream Enchilada Sauce

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Course: This-That

Cuisine: Mexican

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

This delicious sauce is not just for enchiladas, in fact, you can dollop it on anything. I've been known to toast some bread and pour some on top and eat it with a knife and fork. This sauce is also delicious on fish, pasta, gnocchi, baked potatoes and vegetables.

Ingredients

3 tablespoons butter
3 tablespoons white all purpose flour
2 cups chicken broth divided ( keep ½ cup to the side to thin out the sauce to your liking - so you may not use the whole 2 cups)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
1 cup sour cream
¼ cup shredded cheddar cheese

Instructions

Heat a heavy sauce pan on medium heat
Add butter, melt but don't brown it
Add flour and whisk for 1 minute until thickened
Add chicken broth, garlic powder, onion powder and salt and whisk until smooth
Let it come to a boil and whisk it as it thickens. (About 5 minutes)
Take off heat and let cool for 5 minutes
Add sour cream and stir it in
Put pan back on low heat and add cheese and stir until melted
Add ½ cup or less of chicken broth to thin the sour cream sauce to your liking
Ladle on enchiladas or dish of your choice
Enjoy

Notes

When heating the butter, make sure you don't brown it
Heat will curdle sour cream so you must take the pan off the heat and let it cool for 5 minutes before stirring in the sour cream.
You don't have to add cheese, of course, but I find it makes this sauce extra rich and delicious.
If you feel the sauce is too thick when it's done, add more chicken broth to thin it. Sometimes I do, sometimes I don't, depending on what I'm using it for.
This sauce keeps well in the fridge for at least a week.
If you have leftover sauce, you can reheat it on the stovetop on low heat but stir it every few minutes.
You can also microwave it but for 30 second intervals. Stir the sauce after each 30 seconds.

Nutrition - See Recipe Post for Nutrition Disclaimer