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–+ servings
Low Sodium Turkey Enchiladas with Cranberry Salsa

Low Sodium Sour Cream Enchilada Sauce

Bill Roche
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sauce
Cuisine Mexican
Servings 3 cups
Calories 154.2 kcal

Ingredients
  

  • 1/4 cup Canola oil
  • 1 cup Onion – diced small
  • 2 Tbsp Jalapeno – minced
  • 1 Tbsp Garlic – minced
  • 1/4 cup Flour
  • 3 cups Heavy cream can sub out w/nonfat for low fat diet
  • 1 cup Milk
  • 2 Tbsp Low sodium chicken stock
  • 1/2 tsp White pepper to keep sauce white or you can use black
  • 1/4 cup Low sodium parmesan cheese
  • 1 cup Sour Cream choose the lowest sodium and remember regular has less sodium than lowfat

Instructions
 

  • Place canola oil in a sauce pan over medium heat Add onions and cook for 3 to 5 minutes or until translucent. Stir constantly
  • Add 1 tbsp jalapenos and all of the garlic. Sauté an additional 1 minute. Stir constantly
  • Add flour and cook an additional 2 minutes. Stir constantly
  • Raise heat to medium high and add cream and milk 1 cup at a time.
  • The sauce should come to a boil before each additional cup of cream or milk is added.
  • Add chicken stock, white pepper and parmesan cheese. Stir till smooth
  • Stir in sour cream till completely incorporated, and remove from heat. See note
  • Pour the sauce through a strainer then stir in the remaining 1 tbsp of jalapenos to taste
  • Note: Once the sour cream has been added you should not allow the sauce to return to a boil because it will separate

Nutrition

Serving: 3oz.Calories: 154.2kcalCarbohydrates: 3.2gProtein: 1.5gFat: 15.4gSaturated Fat: 8.3gPolyunsaturated Fat: 1.2gTrans Fat: 5.1gCholesterol: 45.3mgSodium: 24.1mgFiber: 0.2gSugar: 0.5g
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