Cilantro Cream Sauce Tastes Like Guacamole Food

AMY'S CILANTRO CREAM SAUCE

Steps:

• Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

CILANTRO CREAM SAUCE (TASTES LIKE GUACAMOLE)

Steps:

• Combine all ingredients in blender and blend until smooth.
• Add more salt and pepper to season to your liking.
• If you let sit in refrigerator it will firm up a bit.
• If you will serve warm, stir in a spoon of fresh cream and just pop in microwave for a few seconds before serving.
• SERVING SUGGESTIONS:.
• -Spoon a bit under skin of chicken breast and add some cheese before baking. Then drizzle baked chicken with more of this sauce.
• - Drizzle over any style enchiladas.
• - Serve as dip next to salsa for chips.
• - leftover sauce makes an amazing salad dressing; add some fresh cracked pepper to top of salad, tastes like a Mexican salad.
• - Add to your 7 layered bean dip.
• -Mix in some cheese, green onions and salsa for a zesty dip.

CILANTRO CREAM

Steps:

• In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.

HOMEMADE GUACAMOLE

Steps:

• Cut avocados in half and remove the seed.
• In blender or food processor place all ingredients.
• Blend until desired consistency.

GUACAMOLE MUY FACIL

Steps:

• *Note: My husband however insists on using homemade mayonnaise when he prepares guacamole. I felt obligated to point that out.
• In serving bowl, juice the lime.
• Scoop the avocado into the bowl with the lime and lightly mash the ingredients together to stop the avocados from turning brown.
• Next add the salt, a few dashes of pepper and the sour cream, mashing the avocado mixture with fork until very smooth. Adjust seasoning and add more lime juice if necessary.
• Cover bowl well and refrigerate at least one hour.
• Guacamole is best eaten within a day. Leftover guacamole doesn't exist in our household.
• Yield: approximately 1 cup.

SPINACH AND MUSHROOM ENCHILADAS WITH CILANTRO CREAM SAUCE

Steps:

• Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
• Remove half of the mushroom mixture and set aside, reserving for the sauce.
• Add wine and cook for 2 minutes more.
• Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED.
• Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.
• Preheat oven to 350°F
• Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them.
• Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.
• Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.