Piquant Enchilada Suiza Sauce
Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.
2 Tbsp. butter
1/4 cup flour
8 oz carton of sour cream
1 tsp. cumin
12 oz. chicken stock
7 oz. can chopped green chiles
1 Tbsp. chopped cilantro leaves
2 Tbsp. Bailey Farms Jalapeno Hot Sauce
4 oz. shredded swiss cheese
salt and pepper to taste
Melt the butter and add the cilantro, hot sauce, cumin and green chiles. Saute for a minute or so and add the flour to the mixture. Incorporate the flour completely into the chile mixture, then gradually add the chicken stock, whisking it in as you go.
Drop a spoonful at a time, of the sour cream, and whisk it into the sauce. Simmer until the mixture comes to a boil and whisk in the Swiss cheese. Season to taste with salt and pepper.
I like to add a little of the sauce to my crabmeat or shredded chicken before rolling the enchiladas. Spoon some of the Suiza sauce over your enchiladas and sprinkle with Asadero cheese. Bake at 375F for about 15-20 minutes and serve hot.