If you love Mexican white sauce, this recipe is for you. It’s quick and easy, and will add a flavorful punch to your favorite Mexican dishes.
I must admit, I could comfortably swim in Mexican white sauce. Shameless, I know. But, it’s really a terrific topping on so many things. Most of all, I love Mexican white sauce on my Baked Chicken Chimichangas.
Truth is, it’s stupid simple to make with the most basic of ingredients. This recipe makes a bit more than a pint canning jar, and keeps well in the refrigerator a day or two. Simply reheat in a saucepan or in the microwave.
If you’re feeling adventurous, add some milk or heavy cream to thin it and it makes a delicious Mexican chop salad dressing, too!
For a delicious meal that’s easily upsized for a crowd, head on over to my Cilantro Lime Shredded Chicken and my Baked Chicken Chimichanga recipes!
Easy Mexican White Sauce
Ingredients
- 1/4 C butter
- 3 T all-purpose flour
- 2 C chicken stock or broth should be HOT
- 1/2 C sour cream
- 1/2 C cream cheese
- 1 can 4.5 oz, chopped mild green chiles drain well
- 1.5 tsp hot sauce use whatever you prefer
- 1 tsp salt
- 6-8 cranks of fresh black pepper
Instructions
- In a medium sauce pan, over medium heat, melt butter. Once melted, add flour and whisk constantly to cook the flour and remove the flour taste. You'll know it's done when it smells nutty rather than like flour (you've just made a roux!). When flour is cooked, slowly add the HOT chicken broth/stock, whisking constantly to incorporate. Increase heat to medium-high and bring mixture to a boil. The mix will slowly begin to thicken. Once it boils, add in sour cream, cream cheese, green chiles, hot sauce, salt and pepper, whisking constantly. Bring back to a boil, give it another whisk to ensure all ingredients are incorporated and the cheeses have melted, then remove from heat. Serve immediately.
