Cilantro Cream Sauce Recipes

CILANTRO CREAM

Steps:

• In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.

CILANTRO CREAM SAUCE

Steps:

• Place 3 cups of Heavy Whipping Cream in a saucepan over medium heat.
• Stir occasionally to avoid scorching.
• Add the following ingredients and bring it to a boil: Lawry's Seasoned Salt, Salt and Cayenne Pepper.
• In a separate mixing bowl add 1/4 cup of cornstarch and the remaining 1 cup of heavy whipping cream and mix thoroughly with a wire whisk.
• As soon as your mixture begins to boil add the cornstarch/heavy cream mixture and use your whisk to whip until blended well.
• Remove your saucepan from heat.
• Add 1 cup of shredded cilantro and stir until blended.
• Pour over your favorite chicken or seafood enchilada dish or whatever you would like.

AMY'S CILANTRO CREAM SAUCE

Steps:

• Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

CILANTRO SERRANO CREAM SAUCE

Steps:

• Place cilantro, serrano peppers, garlic, mayonnaise, and cream into a blender; season with salt and pepper. Puree until smooth, about 15 seconds.

MAMA'S CILANTRO CREAM SAUCE

Steps:

• Mix sauce ingredients together and refrigerate.
• Taste, add salt and pepper if you would like.
• Also great with some freshly grated lime zest.
• Note: This amount is double the amount used in Reggae Wraps.

SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
• In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1/2 cup in the baking dish; set aside the remaining 3 1/2 cups creamy enchilada sauce.
• In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside.
• Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1/3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1/3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
• Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you'd like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.
• Sprinkle enchiladas with tomato and cilantro and pass with lime wedges for squeezing on top. Serve enchiladas with rice and beans, if desired. Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.