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–+ servings
green chili sour cream sauce in gravy dish

Green Chili Sour Cream Sauce -- no condensed soup

Tami McBride
Discover how delicious Green Chili Sour Cream Sauce tastes without using condensed soup.  Whip it up in under 15 minutes and use in sour cream enchiladas, baked chicken, and green bean casserole.
4.55 from 11 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 cups

Ingredients
  

  • 1 ½ ounces 3 tablespoons butter
  • 1 ½ ounces 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • ½ teaspoon sea salt
  • ⅛ teaspoon black pepper freshly ground
  • ½ cup Monterey Jack cheese shredded
  • 4 ounces 1 can green chilies
  • 1 garlic clove minced
  • ½ cup onions diced

Instructions
 

  • 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 ¼ 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.

Notes

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Keyword green chili sour cream sauce, sour cream sauce
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