sour cream sauce

Take a gander at these cheesy chicken enchiladas. "To give a kick to my sour cream sauce," the author says, "I add serrano chiles and tomatillos."

Sour Cream-Chicken Enchiladas

chicken breasts

Kosher salt

olive oil

unsalted butter

serrano chiles

garlic

tbsp. all-purpose flour

chicken broth

sour cream

c. Chopped cilantro

cumin

cayenne

tomatillos

corn tortillas

Monterey Jack

onion

This Jalapeño Lime Crema will become your new favorite dip, dressing, and sauce. It is so creamy, tangy, and only takes 5 minutes to make. Put it on tacos, salads, bowls, or dip chips/veggies in it. Regardless, it is absolutely addicting. 

Jalapeño Lime Crema

cilantro leaves

sour cream*

lime juice

honey*

salt

In a food processor, add the cilantro, sour cream, onion, 1 jalapeño, garlic, lime, honey, and salt.

Pulse until smooth. Scrape down the sides in between pulses if needed.

A savory, slightly tangy sour cream sauce for all sorts of cooked meats. You can use this sour cream gravy on beef, chicken, or pork.

Sour Cream Sauce

Drippings from the Pan

⅓ Cup Sour Cream

Worcestershire sauce

¼ Teaspoon Smoked Paprika

Salt and Pepper to taste

Tablespoons Unsalted Butter

Tablespoons All-Purpose Flour

Cup Beef Broth

Paprika

Salt and pepper

These green chicken enchiladas make for a great family meal.

Green Chile Chicken Enchiladas

boneless, skinless chicken breasts (or 1 can of pinto beans

fire-roasted green chiles

Monterey Jack cheese, shredded

flour tortillas

Salsa Verde

pico de gallo,

Preheat the oven to 350, and gather all...

Preheat the oven to 350, and gather all ingredients except for the pico.

Cook the chicken breasts: place them in a...

Cook the chicken breasts: place them in a shallow pan and cover them almost all the way with water. Add a big pinch of salt and pepper. Bring it to a simmer, turn off the heat and let sit for 10 minutes. Check to ensure the internal temperature registers 165-degrees F. Remove from the water and let rest until cool enough to handle.

Shred the chicken into a bowl. Stir in...

Shred the chicken into a bowl. Stir in the green chiles and half of the shredded cheese. Divide the chicken mixture into 4 equal portions.

Place one tortilla on a work surface, and...

Place one tortilla on a work surface, and pile in 1/4 of the chicken mixture. Roll up and place in a 8x8 baking pan. Repeat with remaining ingredients.

Once all the enchiladas are in the pan,...

Once all the enchiladas are in the pan, stir the salsa verde and sour cream together and pour on top. Top with the remaining cheese.

Bake for 20 minutes, or until hot and...

Bake for 20 minutes, or until hot and bubbly. Top with pico de gallo and serve.

https://mediavine-res.cloudinary.com/video/upload/jwxjwgsooonwtmosiyxy.mp4

Green chile chicken enchiladas, small batch makes 4 enchiladas in an 8x8 pan. You can easily double this recipe for more servings!

Creamy Shrimp Pasta is super quick and easy for busy weeknights. A tangy cream sauce tossed with spaghetti and topped with garlic butter shrimp is a tasty meal that is sure to become a family favorite.

Creamy Shrimp Pasta

jumbo shrimp, peeled and deveined

salted butter

garlic cloves, minced

rosemary

thyme

black pepper

brown sugar

spaghetti

butter

garlic cloves,

all purpose flour

milk

heavy cream

parsley

Make the garlic butter for the shrimp by...

Make the garlic butter for the shrimp by adding salted butter to a small skillet with minced garlic. Cook over low heat, stirring constantly until garlic starts to brown and becomes lightly toasted.

Remove from heat, mix in rosemary, thyme and...

Remove from heat, mix in rosemary, thyme and black pepper. Cool 2 minutes, mix in brown sugar until well combined. Set aside.

Cook the shrimp. We tossed our shrimp on...

Cook the shrimp. We tossed our shrimp on the grill and cooked for 5 minutes. Shrimp can also be cooked in a skillet with 2 tablespoons of butter or olive oil over medium heat. Turn as the shrimp start to turn pink and curly. Shrimp is cooked through at 145°. 

Toss shrimp with garlic butter and keep warm.

Cook the pasta according to package directions and...

Cook the pasta according to package directions and drain well.

Meanwhile, make the sauce. Add butter and minced...

Meanwhile, make the sauce. Add butter and minced garlic to a large skillet and place over medium heat, cook until garlic becomes fragrant, about 2 minutes.

Whisk in all purpose flour and cook 2...

Whisk in all purpose flour and cook 2 minutes, whisking occasionally.

Add milk, heavy cream and sour cream. Whisk...

Add milk, heavy cream and sour cream. Whisk until smooth, cooking until sauce starts to bubble and is thickened, about 5 minutes.

Remove from heat and whisk in salt and...

Remove from heat and whisk in salt and coarse ground pepper. 

Top pasta with sauce and add shrimp over...

Top pasta with sauce and add shrimp over the top. Garnish with parsley if desired. 

Sour Cream Pork Chops are the ultimate comfort food to serve any night of the week. Tender and juicy grilled pork chops smothered in a quick and easy sour cream sauce. 

Sour Cream Pork Chops

pork chops

Steak Rub

garlic cloves, grated or minced

Prepare a grill fire to 350° with hickory...

Prepare a grill fire to 350° with hickory or pecan chunks for smoke flavor.

Pat pork chops dry with paper towels.

Spray or drizzle with olive oil and sprinkle...

Spray or drizzle with olive oil and sprinkle dry rub over both sides of the pork chops. Set aside until grill is ready.

Prepare the sauce by melting butter in a...

Prepare the sauce by melting butter in a large skillet over medium heat. Add garlic and stir continually, cooking about 2 minutes until garlic starts to brown.

Whisk in flour, cook 2- 3 minutes.

Add sour cream, milk and heavy cream, continue...

Add sour cream, milk and heavy cream, continue to cook, whisking continually until sauce thickens and starts to bubble. Whisk in salt and pepper. Keep sauce warm or set aside to reheat before serving.

Grill pork chops over indirect fire with the...

Grill pork chops over indirect fire with the grill closed for 5 minutes. Flip pork chops and continue to cook until pork chops reach 145° internal temperature using a digital thermometer.

Remove pork chops to a serving platter, rest...

Remove pork chops to a serving platter, rest about 5 minutes before serving.

Drizzle pork chops with sour cream sauce and...

Drizzle pork chops with sour cream sauce and garnish with thyme.

"Buy seasonal and local. The produce will be fresher and last longer," says Lisa Margan.

Corn and haloumi fritters recipe

corn cobs, kernels removed (substitute 2¼ cups frozen corn kernels)

haloumi, coarsely grated

(100 grams) plain flour

tsp baking powder

eggs, lightly beaten

chopped soft herbs,

Pinch of dried chilli flakes,

(120 grams) sour cream

pickled

tbs mixed chopped herbs, such as dill & parsley

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6327256835112&=domain=del

5348771529001-6327256835112

This Leftover Roast Beef Stroganoff is a quick and comforting dish perfect for using up roast beef. Sautéed onions and mushrooms combined with smoked paprika and sour cream create a rich, creamy sauce that pairs beautifully with tender beef slices. Ready in just 15 minutes, it’s an ideal hearty meal served with rice, bread, mashed potato, or greens like kale.

Leftover Roast Beef Stroganoff Recipe

onion, sliced

g chestnut mushrooms, sliced

garlic,

smoked paprika

Salt and black pepper,

600 g leftover roast beef,

parsley, chopped (plus extra for garnish)

Rice, bread,

Kale or another green vegetable

Sauté Onions

Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the sliced onions and cook for about 3 minutes until softened but not browned.

Cook Mushrooms

Add the sliced chestnut mushrooms to the pan, increase the heat slightly, and cook for an additional 2 minutes until the mushrooms start to brown.

Add Flavorings and Beef

Stir in the grated garlic, smoked paprika, salt, and black pepper. Add the leftover roast beef along with any juices. Reduce the heat to low and cook gently for 3 minutes, adding a splash of water if the mixture starts to dry out.

Finish with Sour Cream

Pour in the sour cream and warm the stroganoff over low heat until it just begins to bubble. Do not boil. Remove from heat and stir in the chopped parsley. Garnish with extra parsley before serving.

Serve

Plate the stroganoff alongside your choice of rice, bread, mashed potato, and steamed or sautéed kale or other preferred greens.

Top 8 sour cream sauce recipes from across the web

The most viewed sour cream sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sour Cream-Chicken Enchiladas

Jalapeño Lime Crema

Sour Cream Sauce

Green Chile Chicken Enchiladas

Creamy Shrimp Pasta

Sour Cream Pork Chops

Corn and haloumi fritters recipe

Leftover Roast Beef Stroganoff Reci...

Top 8 sour cream sauce recipes from across the web

The most viewed sour cream sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sour Cream-Chicken Enchiladas

Jalapeño Lime Crema

Sour Cream Sauce

Green Chile Chicken Enchiladas

Creamy Shrimp Pasta

Sour Cream Pork Chops

Corn and haloumi fritters recipe

Leftover Roast Beef Stroganoff Reci...

The most viewed sour cream sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine