Creamy Green Chili Sauce

Notes

Absolutely perfect to top off your Turkey Stuffed Poblano Peppers. This sauce is creamy, tangy and so easy.
I like green chilis so I use 2 cans but you can tome it down and use 1 can if that is your preference.
This sauce works great for enchiladas, burritos and nachos.
You can definitely add cheese to this sauce. Simply add 1-2 cups shredded cheese to the sauce and whisk until well combined. Obviously you will need to add this to your nachos now!
You can use milk if you don’t have heavy cream on hand.

1.	Heat large skillet over medium heat and add butter.
2.	Once the butter is melted, add onions and cook until soft and translucent. Add garlic and cook an additional minute.
3.	Add the flour and whisk until butter and flour are well combined. This should form a paste like roux. Cook for about 3-4 minutes over low heat until it turns a golden brown color.
4.	Slowly pour 1/2 cup of chicken broth in while whisking to form a thick paste. Continue to add the remaining chicken broth and whisk well.
5.	Add sour cream and whisk until smooth.
6.	Add green chilis and continue to whisk to make sure everything is well combined and sauce is smooth.
7.	Add salt to taste. Serve over stuffed peppers, enchiladas or you favorite dish.