I'm making enchiladas. And not your Old El Paso variety either. My grandmother's green chili enchiladas with lemon cream sauce. They take all day to make and there is usually at least one chili-related injury, but, boy, are they worth it.
The lemon cream sauce is the best part. And even though my grandmother would kick my ass, it's so easy to make, I'll share it:
1/4 cup butter (salted)
2 tbsp flour
1 cup chicken broth
1/2 tsp lemon juice
1 cup creme fraiche (sour cream will do)
Salt and pepper to taste
Melt the butter and then add in the flour to make a roux. Stir so it doesn't stick. Add in broth and lemon juice and stir over medium heat until thick. Remove from heat and add creme. Stir until blended. Season to taste.
The sauce works with just about any kind of chicken dish. And it is mmmm, mmmm good.
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2 comments:
Sold! That sounds great.
I know you already know this, but remember to wear rubber gloves while you handle the peppers. I just ruined a pair of contacts because I forgot.
sounds dangerous. . . .
but hey! uses less butter than does the mashed sweet potatoes.
I'm in.
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