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Sour Cream and Cumin Enchilada Sauce

Sour Cream and Cumin Enchilada Sauce



  1. In a medium bowl, combine sour cream, flour, ground cumin, and salt. Whisk in milk. Pour sauce over filled enchiladas before baking. Cover and bake as directed.
  2. Sprinkle enchiladas with desired cheese and bake, uncovered, about 5 minutes more or until cheese is melted or until Cotija cheese, if using, is softened and lightly brown. If desired, serve with purchased mango salsa or other salsa. Makes 8 servings.

From the Test Kitchen

*Test Kitchen Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (Sour Cream and Cumin Enchilada Sauce)

    Per serving:
  • 137 kcal cal.,
  • 11 g fat
  • (6 g sat. fat,
  • 29 mg chol.,
  • 210 mg sodium,
  • 5 g carb.,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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