Sauce Essentials Spicy Mexican White Sauce Food

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10-MIN MEXICAN WHITE SAUCE RECIPE



10-Min Mexican White Sauce Recipe image

Super delicious Mexican white sauce recipe to add and serve with chicken chimichangas or enchiladas.

Provided by Love Keil

Categories     EASY     Mexican     Quick &     Sauce

Time 15m

Number Of Ingredients 8

1/4 cup butter (unsalted)
3 Tablespoons flour (all-purpose variety)
2 cup chicken broth
1/2 cup sour cream
1/2 cup cream cheese
4 oz green chilies (drained)
1 teaspoon hot sauce (I use sriracha)
salt and pepper to taste

Steps:

  • Using a small sauce pan, melt 1/4 cup butter on medium heat. Add 3 Tablespoons of flour, stir and cook for about 1-2 minute.
  • Slowly whisk in a small amount of chicken broth, whisk until there are no lumps then whisk in the rest of the chicken broth. Bring it to a boil.Into the same pan add 1/2 cup sour cream, 1/2 cup cream cheese, 4 oz. green chillies, 1 teaspoon hot sauce, salt and pepper to taste.
  • After it starts boiling turn off the heat and use in Chicken Chimichanga Recipe. Enjoy!

Nutrition Facts : Calories 196 kcal, Carbohydrate 6 g, Protein 3 g, Fat 18 g, SaturatedFat 11 g, TransFat 0.3 g, Cholesterol 52 mg, Sodium 497 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving

MEXICAN WHITE SAUCE



Mexican White Sauce image

This is the white sauce that you find in Mexican restaurants. Serve with tortilla chips.

Provided by JENJONESY

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 2h15m

Yield 24

Number Of Ingredients 7

2 cups creamy salad dressing, e.g. Miracle Whip ™
¾ cup milk
½ tablespoon crushed red pepper flakes
1 ½ teaspoons ground cumin
½ teaspoon salt
1 ½ teaspoons garlic powder
1 ½ teaspoons dried oregano

Steps:

  • Measure salad dressing into a medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to blend. If you taste it right away, all you will taste is salad dressing.

Nutrition Facts : Calories 65.8 calories, Carbohydrate 3.4 g, Cholesterol 7.3 mg, Fat 5.6 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.8 g, Sodium 218.6 mg, Sugar 3.1 g

SAUCE ESSENTIALS: SPICY MEXICAN WHITE SAUCE



Sauce Essentials: Spicy Mexican White Sauce image

This is an excellent tasting, versatile white sauce. I use it on tacos, I pour it over a nice freshly cooked chimichanga; I even employ it as a dip with a big bowl of tortilla chips. It's very easy to make, and you can have it ready in 15 quick minutes. It's so yummy, I could eat it with a spoon. So, you ready... Let's get...

Provided by Andy Anderson !

Categories     Other Sauces

Time 15m

Number Of Ingredients 9

PLAN/PURCHASE
4 Tbsp sweet butter, unsalted
3 Tbsp flour, all-purpose variety
2 c chicken stock, not broth, room temperature
4 oz sour cream
4 oz cream cheese, softened
4 oz chopped green chilies, sautéed
2 pinch cayenne powder, or to taste
1 tsp hot sauce, i prefer frank's

Steps:

  • 1. Chef's Note: I did several versions of this recipe before I got the spices correct. The chilies, cayenne, and hot sauce, give it just enough heat so that you know it's there. But, not so much heat that it overpowers the dish you are using it with. It's possible that you may want it even hotter, and if that's the case... GO FOR IT.
  • 2. PREP/PREPARE
  • 3. Gather your ingredients.
  • 4. Add the butter to a saucepan over medium heat.
  • 5. When the foaming subsides, add the flour, and whisk, until the butter is fully absorbed into the flour, about 2 - 3 minutes.
  • 6. Add about a quarter of the chicken stock, and then whisk until incorporated into the roux.
  • 7. Continue adding the stock, about a quarter at a time, until it is completely incorporated, and the mixture is smooth.
  • 8. Add the remaining ingredients, and stir to combine.
  • 9. Chef's Note: I usually, cut up my own chilies, and then sauté them until nice and soft. If, however, you don't wish to do that, you can always purchase a small 4 ounce can of diced green chilies. Just make sure to thoroughly drain them before adding to the sauce. My favorite canned green chilies are: Hatch brand.
  • 10. Allow the sauce to lightly simmer, for 3 - 5 minutes.
  • 11. Chef's Note: Do a final taste for proper seasoning.
  • 12. Reduce the heat to low (just enough to keep it warm), and then reserve until needed.
  • 13. PLATE/PRESENT
  • 14. Use any way that you would employ a good Mexican white sauce. This stuff is so good, I could eat is with a spoon. Enjoy.
  • 15. Keep the faith, and keep cooking.

MEXICAN WHITE SAUCE



Mexican White Sauce image

Here's a recipe I have been trying to figure out for a long time. You know that white sauce that they give you along with salsa when you sit down at a Mexican restaurant. This is as close as i could come. I cant help but still feel like its missing "something". So please, feel free to experiment and comment.. PS: It's NOT supposed to be a Cheese sauce at all. They do serve cheese sauces at mexican restaurants, but this particular sauce has no cheese. Anyone who has had it, will know what it is because its so good!

Provided by dr_kaley

Categories     Mexican

Time 5m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 cup Miracle Whip
1/2 cup ranch dressing
1/2 cup heavy whipping cream
1/2 teaspoon oregano
1 1/2 teaspoons garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1 dash paprika
2 teaspoons lime juice
2 teaspoons cumin
1/2 teaspoon crushed red pepper flakes
1 dash cayenne pepper (to taste depending on how you like it, but it doesn't take much!)

Steps:

  • Mix all ingredients together with wisk or mixer or blender, etc.
  • Best if chilled overnight.
  • Serve with homemade Mexican style tortilla chips.
  • Note: You may need to experiment with the spices to your own taste. Also, you may like to add more or less ranch dressing to taste, and also more or less milk to the consistency you like. Start out with less, then taste and add as you like. Most Mexican restaurants I've been to are different with the white sauce.
  • I have also added sour cream to this recipe and it also does well.
  • Please, if anyone finds a better way or something to add or subtract, please comment and note it!

Nutrition Facts : Calories 811.2, Fat 77.2, SaturatedFat 22.3, Cholesterol 134.6, Sodium 2026.1, Carbohydrate 27.8, Fiber 1.2, Sugar 14.5, Protein 3.5

WHITE CHEESE SAUCE



White Cheese Sauce image

This is an awesome Monterey Jack sauce that goes great over chicken enchiladas, or used as a dip for chips or Mexican-style appetizers.

Provided by Wilemon

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 30m

Yield 20

Number Of Ingredients 4

1 cup butter
3 cups shredded Monterey Jack cheese
1 cup sour cream
2 (4 ounce) cans diced green chilies, drained

Steps:

  • Melt butter in a saucepan over medium heat. Reduce heat to medium-low, and stir in shredded cheese until melted. Mix in sour cream and green chilies, and cook, stirring occasionally just until heated through. Do not allow to boil.

Nutrition Facts : Calories 171.6 calories, Carbohydrate 1.2 g, Cholesterol 44.5 mg, Fat 16.8 g, Fiber 0.1 g, Protein 4.7 g, SaturatedFat 10.6 g, Sodium 293.7 mg, Sugar 0.5 g

MEXICAN WHITE CHEESE DIP/SAUCE



Mexican White Cheese Dip/Sauce image

This dip is similar to white cheese sauces served in many Mexican restaurants. The amount of heat can be adjusted by adding your favorite chili pepper or crushed cayenne pepper to taste. As is, it is kid-friendly, quick, and delicious! It can be used as a dip for tortilla chips or a sauce for many Mexican dishes.

Provided by leahnwells

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 15m

Yield 8

Number Of Ingredients 8

1 pound white American cheese, cubed
½ cup milk, or as needed
1 tablespoon butter or margarine
2 (4 ounce) cans chopped green chilies
2 teaspoons cumin
2 teaspoons garlic powder
2 teaspoons onion powder
cayenne pepper to taste

Steps:

  • Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 5.3 g, Cholesterol 55.1 mg, Fat 19.9 g, Fiber 0.5 g, Protein 13 g, SaturatedFat 13.1 g, Sodium 1207 mg, Sugar 2 g

SOUTH-O-THE-BORDER ESSENTIALS:CHICKEN CHIMICHANGAS



South-o-the-Border Essentials:Chicken Chimichangas image

I love a good chimichanga... all that yummy pulled chicken and gooey cheese, lovingly wrapped up in a flour tortilla, fried to perfection, and then covered in a perfect white sauce. So yummy. FYI: I've included recipes for the pulled chicken, and the yummy white sauce. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories     Chicken

Time 20m

Number Of Ingredients 7

PLAN/PURCHASE
2 large flour tortillas
5 oz spicy pulled chicken, slightly warm, recipe at the end of the directions
2 oz pepper jack cheese,freshly shredded
2 oz colby cheese, freshly shredded
2 oz spicy white sauce, recipe at the end of the directions
grapeseed oil for cooking

Steps:

  • 1. PREP/PREPARE
  • 2. Gather your ingredients.
  • 3. Lay a flour tortilla on a clean surface and lay half of the pulled chicken straight down the middle.
  • 4. Chef's Note: Leave enough room at the ends for the folding process.
  • 5. Place half of the cheese on top of the chicken.
  • 6. Begin by rolling one side of the tortilla up and over the filling.
  • 7. Tuck in both sides
  • 8. Finish by continuing the roll, so that the seam side is down.
  • 9. Add the grapeseed oil to a sauté pan, and heat to 350f (175c).
  • 10. Chef's Note: The oil should be deep enough to cover half the height of the chimichanga.
  • 11. Add the chimichanga to the hot oil, seam side down.
  • 12. Cook until nice and brown, about 2 - 3 minutes per side.
  • 13. Chef's Tip: If you are cooking these in batches, warm your oven to 250f (120c), and then put the finished ones in the oven, while the others are cooking.
  • 14. PLATE/PRESENT
  • 15. Place on a nice plate and cover with some spicy white sauce, and maybe some Mexican rice. Enjoy.
  • 16. Keep the faith, and keep cooking.
  • 17. ADDITIONAL RECIPES
  • 18. Spicy Mexican White Sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-spicy-mexican-white-sauce.html
  • 19. Spicy Pulled Chicken: https://www.justapinch.com/recipes/main-course/chicken/south-o-the-border-essentials-spicy-pulled-chicken.html

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