Total Time
Prep 2 mins
Cook 5 mins

I use this sauce for my enchiladas, Mexican bakes, over chicken and topped with cheese and then baked or as a side sauce to make a meal a bit more interesting. An easy sauce, great for weeknights when you need to get dinner on the table fast.

Ingredients Nutrition

  • 1 small onion, diced
  • 425 g cream of mushroonm soup (canned)
  • 1 teaspoon minced garlic
  • 1 tablespoon finely diced jalepeno chili pepper (from a jar)
  • 1 cup salsa (mild, medium or hot, you choose)
  • 12 cup sour cream


  1. In a large frying pan, fry the onion for 2 minutes, add the garlic and fry for another minute.
  2. Add the soup, salsa and jalepeno and let JUST come to the boil (about 1 minute), stir well.
  3. Turn off the heat and add in the sour cream.
  4. Serve as you wish.