Recipe by cookingpompom
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.
- 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)
- 1⁄2 cup sour cream