Sunday, April 18, 2010

Sour Cream Sauce for Chicken Enchiladas

1/4 cup margarine/butter
1/4 cup flour
1 1/2 - 2 cups chicken broth
1 cup sour cream
4 oz. can green chilies

Melt butter in saucepan. Blend in flour (whisking works best). Stir in broth gradually. Cook until thickened (typically has to come to a boil first), stirring
constantly. Stir in sour cream and green chilies. Cook until heated through, stirring constantly. Pour over enchiladas.

by: Mousebite

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