Ingredients:

  • 4 tbsp (56g) Unsalted Butter
  • 4 tbsp (32g) All-Purpose Flour
  • 2 cups (475ml) Low-Sodium Chicken Broth
  • 1 can (4 oz / 113g) Diced Green Chilis (undrained)
  • 1/2 tsp (1.5g) Garlic Powder
  • 1/4 tsp (0.75g) Onion Powder
  • 1/2 tsp (3g) Fine Sea Salt
  • 1/4 tsp (0.5g) Ground Cumin
  • 1 cup (240g) Full-Fat Sour Cream
  • 1 tbsp (15g) Fresh Lime Juice

Instructions:

  1. In a medium 2-quart saucepan, melt the unsalted butter over medium heat until bubbling.
  2. Whisk in the all-purpose flour to create a roux. Cook for 2 minutes, whisking constantly, to remove the raw flour taste while maintaining a blonde color.
  3. Slowly pour in the chicken broth while whisking vigorously to prevent clumps from forming.
  4. Stir in the undrained diced green chilis, garlic powder, onion powder, sea salt, and cumin. Simmer for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
  5. Remove the saucepan from the heat. This step is critical to prevent the dairy from breaking.
  6. Whisk in the room-temperature sour cream and lime juice until the sauce is completely smooth and velvety. Use immediately over enchiladas.