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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.”
READY IN:
25mins
SERVES:
6-8
YIELD:
4 Cups
UNITS:
US

Ingredients Nutrition

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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