Go Back
–+ servings
Low Sodium Turkey Enchiladas with Cranberry Salsa
Bill Roche

Low Sodium Sour Cream Enchilada Sauce

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 cups
Course: Sauce
Cuisine: Mexican
Calories: 154.2
Ingredients Method Nutrition

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

Method
 

  1. Place canola oil in a sauce pan over medium heat Add onions and cook for 3 to 5 minutes or until translucent. Stir constantly
  2. Add 1 tbsp jalapenos and all of the garlic. Sauté an additional 1 minute. Stir constantly
  3. Add flour and cook an additional 2 minutes. Stir constantly
  4. Raise heat to medium high and add cream and milk 1 cup at a time.
  5. The sauce should come to a boil before each additional cup of cream or milk is added.
  6. Add chicken stock, white pepper and parmesan cheese. Stir till smooth
  7. Stir in sour cream till completely incorporated, and remove from heat. See note
  8. Pour the sauce through a strainer then stir in the remaining 1 tbsp of jalapenos to taste
  9. 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
Tried this recipe?Let us know how it was!