10-Minute Mexican White Sauce with Green Chilies
Quick creamy white sauce with roasted green chilies, sour cream, and a touch of sriracha heat. Built on a butter-flour roux whisked with chicken broth, then enriched with cream cheese. Ready in minutes for chimichangas, enchiladas, or other Mexican dishes.
Ingredients
- ¼ cup butter, unsalted
- 3 tablespoon flour, all-purpose
- 2 cup chicken broth
- ½ cup sour cream
- ½ cup cream cheese
- 4 oz green chilies, drained
- 1 teaspoon hot sauce, sriracha
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Melt butter in a small saucepan over medium heat.
- 2
Add flour, stir and cook until combined.
- 3
Slowly whisk in a small amount of chicken broth until no lumps remain.
- 4
Whisk in remaining chicken broth and bring to a boil.
- 5
Remove from heat and stir in sour cream, cream cheese, drained green chilies, hot sauce, salt, and pepper.
- 6
Use immediately in chimichanga or other recipes.
Tips
Whisk broth in gradually to prevent lumps in the roux.
Remove from heat before adding dairy to prevent curdling.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat gently over low heat, whisking occasionally.
Make up to 2 hours ahead; cover and refrigerate. Reheat gently before serving.
Use immediately for chimichangas, enchiladas, burritos, or as a dipping sauce.
Common Mistakes
Add broth too quickly to avoid lumps in the roux.
Keep heat off before adding sour cream and cream cheese to avoid curdling.