This sour cream enchilada sauce recipe is quick, easy and packed with flavor! It's the perfect, easy white sauce for my sour cream enchiladas! You can even serve it over pasta or heck, just dip some bread or tortilla chips in it! It's THAT yummy!
1chicken bouillon cube, crumbledor 1 tsp chicken bouillon powder or 1 tsp Better Than Bouillon
1/2tspgarlic powder
3tbspbuttersalted or unsalted
3tbspall-purpose flour
1tbspcanned diced green chilis
1/2cupsour cream full fat or reduced fat
Instructions
In a large measuring cup or small bowl, stir together chicken stock, crumbled chicken bouillon cube (or chicken bouillon powder or Better Than Bouillon ) and garlic powder; set aside.
In a large skillet (or large saucepan) over medium heat, melt butter. When butter is melted, whisk in flour and cook for one minute.
Slowly add chicken stock mixture, whisking or stirring as you add it. Continue to cook for for 3-5 minutes over medium-high heat until the sauce thickens and coats the back of a spoon.
Turn heat down to LOW and stir in sour cream and green chilis. Make sure you keep the heat super low and stir the sauce frequently so it doesn't boil. If the sauce boils, the sour cream has a tendency to split and curdle. Cook the sauce 1-2 minutes more until just heated through. Sauce should be creamy and smooth (See Note 1)
Note 1: If the sauce seems too thick, add another splash of chicken stock.Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.