May 10, 2010

Green Chili Sour Cream Enchilada Sauce

This is my go-to recipe when I need enchilada sauce. It is so delicious and easy to make. This is a modification of the original located here
I like to make a double batch and freeze half of it to use at a later time. Just remove from the freezer and allow to thaw for 24 hours in the refrigerator or microwave to defrost; stir after reheating.



Green Chili Enchilada Sauce

  • 1/4 Cup Butter
  • 1/4 Cup Flour
  • 2 Cups Chicken Broth or Stock
  • 1 Cup Sour Cream, or 8 oz
  • 1 - 4oz Can Diced Green Chili's (or 1 fresh green roasted pablano pepper )
  • 1/2 tsp Salt
  • A few twists of Pepper
  • 1 clove garlic


1. In a medium sauce pan, melt butter; add flour and whisk continually on medium high heat until simmering. DO NOT BURN.

2. Add chicken broth and cook until thickened. Mix in sour cream, garlic, and green chili's. Use a *submersion blender to puree mixture. Use in place of **enchilada sauce.

*If you do not have a submersion blender, place chili's and garlic into a food processor and puree; Add in sour cream and puree well. Add mixture to the cream sauce after it has thickened.
**For enchiladas, spread 1/4 cup sauce onto the bottom of a 9 * 13 casserole dish. Lightly smear sauce onto each tortilla, place filling into tortilla, rolling tightly, place into casserole dish seam side down. Continue filling tortillas. Pour about 1 cup of enchilada sauce on top of the rolled tortillas. Top with 1 - 2 cups of Mexican blend cheese and bake @ 375 for 20 - 30 minutes. To freeze enchiladas, cover with plastic wrap and then a plastic lid, or cover well with foil.

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