Description
A silky, mildly spiced white sauce perfect for enchiladas, burritos, or drizzling over tacos.
Ingredients
Scale
- 1 cup Heavy cream
- 2 tablespoons Butter
- 2 cloves Garlic, minced
- 1/2 cup Green chiles, chopped (mild)
- 4 ounces Cream cheese
- 1/2 cup Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Onion powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 teaspoon Dried oregano
- Chili flakes (optional, to taste)
Instructions
- Melt butter in a saucepan over medium-low heat.
- Add minced garlic and cook just until fragrant, not browned.
- Whisk in cream cheese until smooth and melted.
- Pour in heavy cream and a splash of chicken broth, stirring constantly.
- Season with cumin, onion powder, oregano, salt, and pepper.
- Stir in chopped green chiles and simmer gently until thick and velvety.
Notes
- Adjust the spice level by adding more or fewer chili flakes.
- This sauce can be stored in the refrigerator for up to a week.
- Reheat gently on low heat, adding a splash of chicken broth if it thickens too much.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg