Green Chili Sour Cream Sauce No Condensed Soup Recipes

GREEN CHILI SOUR CREAM SAUCE

Steps:

• Melt butter in olive oil in a medium saucepan over medium heat.
• Whisk in flour and cook stirring constantly for 2 minutes.
• Add in cumin, garlic powder, salt, black pepper, oregano and cayenne cook for an additional minute to release the spice flavors.
• Reduce heat to low and whisk in the chicken stock bringing it to a simmer and stirring until it thickens.
• Add the diced green chilies and grated cheese, stirring until the cheese melts.
• Off heat stir in the sour cream. Adjust seasoning to your taste.

SOUR CREAM CHICKEN ENCHILADAS (NO CANNED SOUP)

Steps:

• Place chicken in a large saucepan and cover with water. Season to taste. (I usually add salt, pepper, poultry seasoning, seasoned salt, garlic powder, etc.) Boil chicken until cooked through and tender.
• Remove chicken, saving broth. Shred or chop the chicken into small pieces. I often grind it in my food processor as we like the pieces very small.
• Place chicken in a large bowl and add 3 cups cheese and the onions. Add salt to taste. Mix well.
• Place a small amount of chicken mixture onto each tortilla and roll. Place in a casserole dish. Try not to crowd too many into one pan.
• In a saucepan, melt the butter. Stir in the green chilies and then the flour. (If you want it spicier, you can add some chopped or pickled jalapenos to this mixture.).
• Slowly stir in 4 cups of reserved chicken broth. Cook until the mixture becomes slightly thick, like gravy.
• Remove from heat and stir in sour cream.
• Pour the sauce over the enchiladas. Cover and cook at 350 degrees for 30 minutes.
• Uncover, top with remaining cheese and return to oven for another 5 minutes to melt the cheese.

GREEN CHILI SOUR CREAM SAUCE -- NO CONDENSED SOUP

Steps:

• 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.

GREEN CHILE CREAM SAUCE

Steps:

• heat chiles in small sauce pan with butter until butter is melted.
• simmer over low heat for about 2 minute.
• slowly add flour and stir in to make rioux.
• add milk and garlic then mix and simmer until desired consistancy is reached.
• season with salt and pepper.

CREAMY GREEN CHILE SAUCE

Steps:

• In saucepan, melt butter over medium heat.
• Saute onion and garlic until transparent.
• Stir in flour until well-mixed and golden brown.
• Slowly stir in broth and remove lumps.
• Add chiles, cumin, and oregano and stir well.
• Reduce heat to simmer; cook, uncovered, about 15 minutes.
• Serve over burritos or your favorite Tex-Mex food.