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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is the sauce used for enchiladas or on baked potatoes, even in stroganoff it works nicely. I like using it on mexican rice as well. Ingredients:
1 large scallion, finely minced |
2 garlic cloves, minced |
2 tablespoons butter |
1/2 teaspoon cumin |
1/4 teaspoon coriander |
1/2 teaspoon garlic powder |
1/4 teaspoon white pepper |
2 tablespoons flour |
8 ounces sour cream |
2 cups chicken broth |
Directions:
1. Saute onion, garlic and peppers in butter over medium heat in a large pan until veggies soften. Add spices. Cook for another minute.
2. Combine sour cream and flour well. Add to pan along with broth. Beat well. Bring mixture to boil. Reduce heat, wisk and simmer until sauce thickens.
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