Sometimes the red stuff is too heavy and ingredients for green are impossible to get here. So here’s an alternative with my personal favorite dairy product ever, sour cream. Makes enough for one 9×13 of enchiladas (12-16).
1/4 c butter
1/4 c flour
2 c weak chicken broth
1 c sour cream
2-4 jalapeño or 1 t chipotle peppers in adobo, chopped
Over medium heat, melt butter in a small saucepan. Whisk in flour until there are no lumps and cook, stirring constantly until roux is slightly browned. Stir in chicken broth a little at a time and cook until thick and bubbly. Turn heat down to low, stir in sour cream and peppers until smooth and heated through. Jalapeño will give a bright heat; chipotle will give a smokier flavor.