This Easy Sour Cream Enchilada Salad came from an inspired combining of sour cream and enchilada sauce – just used to top a fresh green & veggie salad with grilled steak strips – yum!
Easy Sour Cream Enchilada Sauce came from an inspired whim where I blended sour cream and canned enchilada sauce and … wow, really tasty! So the very first thing I did with it is throw together a salad with a pile of greens and veggies, some freshly grilled steak that I just cut into strips, a bit of cheese (melted on) – then I just drizzled my Sour Cream Enchilada Sauce over. It’s not like most salad dressings (well, no vinegar) but it sure is tasty. It’s very easy to pig out on.
Did I try other dishes with my new sour cream enchilada sauce? Of course – my second try was scalloped potatoes made with this sauce instead of classic milk and flour roux. It was actually very good, but it looked really strange. Can you imagine dark pinkish orange scalloped potatoes? I’m not going to publish that one as it just doesn’t look like scalloped potatoes are supposed to look. Sometimes creativity should have limits. But anything you pour this on becomes “Easy Sour Cream Enchilada X“, like “Easy Sour Cream Enchilada Steak Salad.”
Naturally, I had some of the Easy Sour Cream Enchilada Sauce left over. I’ve poured it over steamed broccoli, cauliflower, baked potatoes, and as a dressing for cole slaw. It’s quite versatile. It makes good enchiladas, too.
I also added a half cup of medium diced green chiles to it, which makes it hot and spicy but just as good (or even better! ). Personally, I’m just getting started with what I can do with this. Sure hope you like it, too!
- 2 cups canned red enchilada sauce
- 1 cup sour cream
- optional: ½ cup medium diced green chiles (or to taste)
- Stir together above ingredients till thoroughly blended.
- Adjust amount of green chiles to desired heat level and flavor.
- Use on salads, eggs, in casseroles, quesadillas, enchiladas, tacos, pizza, sandwiches, whatever.
- Enjoy!
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