White Enchilada Sauce
White enchilada sauce isn't just for enchiladas. It is a great dip or topping for your favorite Mexican dish. It's rich, smooth, and creamy with just the right amount of spice to give it some kick. We added some cheese to the party and created a sauce so good, it's sure to be your new favorite go-to Mexican sauce recipe.
Servings: 2 -1/2 cups
Ingredients
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon cumin powder
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1-½ cups chicken broth
- ¼ cup whole milk
- ¾ cup sour cream
- 1 cup shredded Monterey Jack cheese
Instructions
- Melt the butter in a large saucepan over medium heat. Add the flour, cumin, salt, and pepper and whisk until smooth.
- Slowly add the broth, a little at a time, whisking constantly. When all the broth gets added, continue cooking until thick and bubbly.
- Lower the heat to low and whisk in the milk. Whisk in the sour cream then the cheese. Continue stirring over low heat until the cheese melts.
Notes
- Pour the broth in slowly while whisking constantly. Initially, if you pour too much liquid in at one time, it will be hard to whisk out the lumps. After you get about half of the broth incorporated, you can pour the rest in quicker. If you still end up with lumps, strain the sauce through a wire mesh sieve.
- The sauce will seem a bit thin after you add the milk but it will thicken back up after you add the sour cream and cheese.
- Do not cook the flour and butter mixture for too long. Although browning the mixture will add a nutty flavor, the browned flour will lose its thickening power. You will end up with a thinner sauce if you brown the flour and butter mixture.
Nutrition
Serving: 1/4 cup | Calories: 137kcal | Carbohydrates: 5g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 331mg | Sugar: 2g
