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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 4 |
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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:
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.
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