Quick and easy Sour Cream Enchiladas made from scratch need a good Green Chili Sour Cream Sauce. The quality of your sauce determines whether your recipe is average or whether your family requests the meal over and over again. This is true for all recipes that rely on sauce as one of the main ingredients.
Sour Cream Sauce Base – Start with Roux
What Kind of Chili Pepper to Use
- If you like mild peppers, consider the Anaheim pepper. Canned green chili peppers usually contain Anaheim peppers.
- If you like a little more heat, try a fresh jalapeño pepper. The sour cream in the sauce can dilute the spiciness of the pepper, so spicy peppers taste milder in this sauce.
How Chili Pepper Heat is Measured
In 1912, a pharmacist named Wilbur Scoville invented the Scoville heat scale. The heat scale used human taste buds to rate how spicy a pepper was. Pepper extracts were diluted with water until tasters determined they were no longer spicy. The more liquid required to dilute a pepper, the higher the heat scale. And the spicier the pepper.
How to Choose What Green Chili to Use
- In a hurry? Use canned green chilies. Anaheim chilies are the variety usually found in a can. They are milder, so you can use a whole 4 oz. can in the sauce.
- Want a fresh pepper? Try up to 2 teaspoons of a chopped jalapeño pepper. Use food handlers gloves when cutting, seeding, and chopping the pepper to prevent skin irritation.
- Looking for a smoky flavor? Roast a poblano pepper, chop it, and add up to 1 tablespoon to the sauce.
What Cheese to Use in Green Chili Sour Cream Sauce?
Green Chili Sour Cream Sauce Ingredients
- Onions, chopped
- Garlic, minced
- Chicken broth
- Sour cream
- Monterey Jack cheese
- Salt and pepper to taste
- Green chilies
Kitchen Tools and Equipment to Use
- Saucier (best choice) or sauce pan
- Cutting board and knife
- Cheese grater
- Saucinator Whisk or other whisk
- Kitchen scale and measuring cups and spoons
How to Make Green Chili Sour Cream Sauce
- Melt the butter in saucier or sauce pan on medium low heat.
- Add onions and garlic and cook for 2-3 minutes.
- Whisk in flour and continue to whisk until butter and flour are combined. Cook roux for 5 minutes on medium low heat, until the roux turns a light tan color.
- Pour in ¼ cup chicken broth and whisk until a paste forms.
- Slowly add the remaining chicken broth. Whisk the sauce until it is smooth before adding more broth.
- Mix in the sour cream and green chilies. Stir until smooth and creamy.
- Season with salt and pepper. Taste and adjust seasonings as needed.
- Sprinkle in ½ cup of shredded cheese. Mix until smooth.
- 1 1/2 ounces (3 tablespoons) butter
- 1 1/2 ounces (3 tablespoons) all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
- 1/2 cup Monterey Jack cheese, shredded
- 4 ounces (1 can) green chilies
- 1 garlic clove, minced
- 1/2 cup onions, diced
Make the Roux
- MELT the butter in a saucier pan on medium low heat.
- ADD onions and garlic and cook for 2-3 minutes, until onions are soft.
- WHISK in flour and continue to whisk until butter and flour are combined. This creates your roux.
- COOK roux for 3 to 5 minutes on medium low heat, until it turns a light tan color.
- POUR in 1/4 cup of chicken broth and whisk until you have a paste.
- SLOWLY ADD the remaining chicken broth a little at a time, whisking until smooth before adding more broth.
- REMOVE from heat.
- MIX in the sour cream and green chilies. Stir until smooth and creamy.
- SEASON with salt and pepper. Taste and adjust seasonings as needed.
- RETURN to low heat.
- SPRINKLE in the shredded cheese. Mix until the cheese is melted and it is smooth.
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