Stir in the sour cream until fully incorporated. Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just … I love the Sour Cream Chicken Enchiladas at my favorite Mexican restaurant, Mazatlan, in Denton, Texas. ♥ If you make this recipe, please scroll down and leave a comment and rating! Add in the Rotel tomatoes, and green chilies in, and pulse several times to finish the sauce. Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing. Add a handful of shredded Monterey Jack, stir and let it melt; repeat until you've melted all the cheese. Great in a pinch at a fraction of the cost to buy the real stuff. Required fields are marked *. Add chicken broth and sour cream to a large saucepan on medium heat; combine with whisk or fork, Add shredded cheese to mixture in handful increments: stir until cheese melts, Add jalapeno juice (or vinegar);continue to stir, Make a cornstarch slurry: ( combine ¼ cup cornstarch and 1 cup water: mix well); pour half of this slurry into the cheese mixture; turn the heat up a little; stir constantly for 1-2 minutes, Remove pan from heat and let the sauce cool a little; if you want it thicker, put the pan back on the heat, add the remaining slurry; stir and remove from heat and allow to cool a bit. After you've added the cheese and jalapeno juice; make the slurry and follow these instructions: This sauce goes great over enchiladas or tamales because of the jalapeno juice. Thank you, Becky! In a large saucepan, add chicken broth and sour cream; use a whisk or fork to combine, then add cheese. To make a tex mex style sour cream sauce, you will need sour cream, water, a meltable cheese, cornstarch and diced jalapenos. Will definitely make again! Add some buttermilk to heavy cream, let it rest overnight, and the next day you’ve got a thick, flavorful delight. My husband loved the sauce. At a local Mexican restaurant, they have a chipotle … Let me know what you use it on? Read the recipe notes below (in the recipe card) about adding the slurry! Bake in preheated oven for 20-25 minutes or until enchiladas are heated through and sauce … How to Make Cilantro Lime Sour Cream Sauce This cilantro lime sauce is dead simple to make. If you prefer not to use chicken broth, use vegetable broth or water. If the salsa is too thick to blend add water 2 tbsp. ¼ of a large yellow onion 2 large garlic cloves She and her son have been on a tamale roll lately and they're making all sorts of delicious Southwestern goodness! In a food processor combine cream cheese, avocados, lemon juice, garlic powder, jalapenos, cilantro salt, and sour cream, process until smooth. Saute chicken strips, peppers and onion until chicken is no longer pink … A staple on Mexican tables, do not confuse Mexican crema for sour cream. Step one. Use Kosher or Coarse sea salt. give it or take.. you can make it half a pound why not! Your email address will not be published. Stir in the flour, and cook for 1 … Love the Sour Cream Enchiladas at your local Mexican restaurant? Some even like to put a swirl of this delicious sauce on black beans! If you use water, you may want to add more salt, since most stocks and/or broths contain sodium. Add pepper, garlic, mayonaisse, sour cream, cilantro, lime juice, salt and pepper to a blender, chopper or food processor. Editor's note: Serve this sauce with Lourdes Castro's Chicken Tamales Once all the cheese has melted, add jalapeno juice and half of the cornstarch slurry. This site uses Akismet to reduce spam. If it's too thick, add a little more broth/water and continue whisking. Reduce heat to low, cover, and simmer 20 … Not table salt of fine grind or it will be way too salty. Pour sauce over enchiladas and add remaining cheese over top. Now you can make restaurant-quality Tex-Mex Sour Cream Enchilada sauce in less than 10-minutes and with only a few ingredients. The ingredient list is minimal, using lime juice, sour cream, cilantro, garlic, and salt. Once that is mixed in, add the cheese and stir until the sauce is smooth and creamy. Simply heat the sauce on the stove, medium heat, and whisk until the sauce is creamy and smooth. I love to hear from you! ! Mazatlan on Hwy 380 near the old Denton bowling alley!!! In a sealable container, stir together the cream and yogurt. This post may contain affiliate links. Thank you, Dana! This sour cream cheese sauce is perfect for Mexican dishes like chicken enchiladas, tamales, tacos, Migas and Beef fajitas. How to make this recipe Pre-step. Get out a mixing bowl and whisk. Learn how your comment data is processed. Jalapeno Creamy Sauce “That Green stuff” Makes about 2 – 2-1/2 cups. You can vary the amount of jalepeño juice to make it as spicy as you like! Monterey jack is an … Combine cream cheese, sour cream, beans, cilantro, onion soup ... dollop of sour cream. This recipe is equally as good. I’m so glad y’all liked it!!! Cover and let sit at room … If you ... red Tabasco. Note: If you cannot find Mexican sour cream at the store, substitute regular sour cream. If you're ambitious enough to make your own tamales, you might want to check out my friend Kim @ 24bite.com. Heat oil in large frying pan. See more ideas about Mexican food recipes, Enchiladas, Mexican dishes. Sometimes there’s plenty of spice already in that Mexican meal, and other times…well you need a little something extra to amp things up a bit. Use jalapeno juice from jarred jalapenos but if you don't want a jalapeno flavor, just use a teaspoon of white vinegar. Slowly whisk in a small amount of chicken broth, whisk until there are no lumps then whisk in the … Place in the refrigerator until it’s time to serve. Squeeze the juice from the lime. Once the sauce is made, you can start softening the tortillas. Use block Monterey Jack cheese and shred in food processor or by hand; Use a whisk or a fork to combine ingredients, Add jarred jalapeno juice or vinegar; the acid from either one gives the sauce a nice "kick", If you make in advance, you may have to add a little water upon reheating, If you make this in advance, you may need to add a little water when you re-heat it. Reprinted with permission from Simply Mexican by Lourdes Castro, © April 2009 Ten Speed Press. I give this 5 stars cause it was delicious on chicken tamales! Add some lime juice and salt, thin it out with some water if necessary, and you’ve got a delish Mexican … Sour cream is similar to creme fraiche but it usually has a lower fat content and uses different culturing agents. Add the green chiles, tomatoes, salt and stir. Sour cream and Mexican food often goes hand in hand. Add all of the ingredients blender and blend until very smooth. The acid from either really rounds out the flavor! This place has been around forever and while it's definitely not swanky, they do crank out some awesome Tex-Mex dishes and their sauce is to die for! I suppose you could use a white "mexican melting cheese," but I have not experimented with any of them so I can't really comment. I like to use a cheese that melts easily. Big chunky salt. Will make again for other things! Yellow cheeses like Cheddar and Colby do not work as well because they're too oily. Combine all the ingredients in a bowl, cover with plastic wrap, and set it out at room temperature for 3 hours. It's one of my favorite sauces! Note that letting the lime crema sit for at least … The cornstarch slurry thickens the sauce. It is a good option to have around for those who don't like hot foods. 2 cups Greek yogurt or sour cream or a combo of both; 1/2 cup Pace Picante Sauce or your favorite salsa - I prefer Pace for this recipe; 1 teaspoon dried dill; 1 teaspoon garlic powder; 1/2 … Now I make my own! Perfect for enchiladas or tamales! Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Powered by the Parse.ly Publisher Platform (P3). Put the heat on low. I use it on tacos, enchiladas and fajitas! On one end of the spectrum is a home-cultured Mexican Crema. The cream is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days. If you want a more universal flavor, substitute the jalapeno juice with either white vinegar or lemon juice. In addition to providing flavor and texture to a dish, the cream also serves as a neutralizer for the heat of chiles. Can you add lime or lime juice to this recipe? Your email address will not be published. Since I love spicy toppings like jalapeños and other savoury toppings like sautéed onions and peppers, sour cream is a perfect compliment. The cream is ready to use now, or it can be stored in a covered container in the refrigerator for up … The … Pay attention to what kind of salt you use! In a large pot, bring the rice and chicken broth to a boil. Dilute it with 1-2 Tablespoons of buttermilk and serve as is. Gather the ingredients – heavy cream, sour cream, lime, chipotle powder and salt. Pepper is now ready for sauce. Important!!! Ingredients 1 cup sour cream 1 cup heavy cream 1 teaspoon salt Add a big dollop of sour cream to a bowl. Yes Pat!! at a time until the salsa blends smoothly. The universal version of this sauce goes well with fish, potatoes, asparagus, broccoli and brussels sprouts. So Easy! A quick way to shift it back towards the creamy mouthfeel of Mexican Crema is to dilute it with buttermilk. Perfect sauce for enchiladas, tamales or fajitas! My family loved that restaurant and still miss it eleven yeard after leaving Argyle. Yes, just store it in an airtight container in the fridge until you're ready to serve. Open pepper with fingers (or use knife to slice open on a cutting board) and remove seeds and stem. sour cream, milk, olive oil, chipotle paste, salt, finely chopped onion and 2 more This recipe has a hint of jalapeno. Living in Georgia it is hard to find a decent Sour Cream Chicken Enchilada. Refrigerate Sour Cream Enchilada Sauce for up to a week. This Mexican crema lasts for up to two weeks (or more) when stored in the refrigerator in an airtight container. favorite restaurant t near a bowling alley by any chance ? Finely chop the onion. If you need immediate help, email me: [email protected]. I am going to make this a tonight. Never thought I could have restaurant quality enchiladas at home. Is your. Add all the zest, juice, granulated garlic and salt to the sour cream and whisk well to combine. Feb 1, 2020 - Explore mary arroyo's board "Mexican - Enchiladas (Cream Sauce)" on Pinterest. Mine weighed about 7 oz / 200 gr. Refrigerate until ready to use. 6 large fresh Jalapeño chiles. Meanwhile, melt the butter in a small saucepan over medium heat. The flavor is more sour, and it's a bit saltier as well. It’s very simple to turn that sour cream … Add chicken broth and sour cream to a large saucepan on medium heat; combine … Tastes very similar to the Crema Agria that I frequently buy yet, not exactly the same. Small world! Soak the minced garlic in the hot pepper sauce for 10 minutes. To reheat, pour the sauce into a pan and set the stove top to medium-low heat; whisk sauce until it gets hot; add a little water and continue to whisk until it thins and reaches your desired consistency. Sprinkle the chicken breasts on each side with the salt and black pepper. Serve with chips. Heat the oil a large cast … She's got chicken, green-chile, chorizo and more.... with step-by-step instructions! I use Monterey Jack because of the sharp flavor and because it's white and tangy. Heat the oil in a sauce pan and cook the onions for about 2 minutes or until … Step by step instructions for Tex-Mex Sour Cream Enchilada Sauce: Tangy sour cream sauce with a hint of jalapeno and Monterey Jack cheese. It may tend to form lumps in the fridge, but that's easily remedied by adding a little water and stirring constantly. Add sour cream and chilies and stir until sauce is smooth and sour cream is completely dissolved. Stir and cook until the sauce thickens, about 3 or 4 minutes.