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this was a little mild for our tastes, but a good basic sauce. i added cumin and garlic to give it more body. the taste reminds me of the sauce on sour cream chicken enchildas (enchiladas suizas). it's a good sauce, but just wasn't worth the calories to me.

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gourmetmomma October 04, 2007

Delicious and easy! I needed something quick to serve with leftover shredded chicken. While the rice was cooking, my daughter helped me whip this up. The only change we made was to substitute milk for 1 cup of the cream to cut back a little on the fat. I thought that the flour, sour cream, and melted cheese would have enough thickening power and I was right. If you are going to serve this as a fondue, though, you'll probably want to stick with the cream. Then we served it on top of rice, shredded chicken, and topped with diced tomatoes and green onions. The flavor was great; this one is a keeper.

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appleydapply April 21, 2007
Versatile Chili-Cheese Sauce