Sour Cream Sauce
Creamy, rich and slightly tangy all purpose sour cream sauce. Can be used for enchilada, as a party dip or on top of meatballs, fish, chicken, bake potatoes... you name it.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: sauce
Cuisine: American, Mexican
Diet: Halal
Servings: 3 cups
Calories: 339kcal
- ¼ cup all purpose flour
- ¼ cup butter
- 1 cup milk
- 1 cup chicken stock divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- 1 can green chiles 4oz
- ½ teaspoon salt or to your liking
- 1 cup sour cream
- 2 tablespoon green onions
- ¼ cup shredded cheddar cheese
In a saucepan over medium heat melt butter, then stir in flour with a whisk.
Pour in milk and ½ cup of the chicken stock.
Season with salt, garlic powder, onion powder and cumin.
Stir everything well until thickens.
Remove from heat and wait for it to cool down for a couple of minutes.
Add the sour cream, green chilies, shredded cheese and green onions.
Pour in to serving bowls.
- Cheese gives this sauce an extra richness so do not skip it but you can use any cheese you have.
- If the sauce comes out too thick for your liking think it out gradually with the remaining stock.
Storage
- Leftovers can be stored in an airtight container in the fridge for up to 10 days.
- To reheat: Pour into a small saucepan or a microwave safe bowl with a splash of chicken stock, mix together then microwave on 20 second intervals, or on low flame, until thoroughly heated.
Please check the nutrition disclaimer policy.
Calories: 339kcal | Carbohydrates: 23g | Protein: 11g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 795mg | Potassium: 430mg | Fiber: 1g | Sugar: 9g | Vitamin A: 841IU | Vitamin C: 15mg | Calcium: 298mg | Iron: 2mg