7 Minute Mexican "sauce"

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.

• Ready In: 7 mins
• Yields: 3 cups

Ingredients

• 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

Directions

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.