Ingredients:

  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) chicken broth, low sodium preferred
  • 1 cup (240ml) heavy cream
  • 4 ounces (113g) cream cheese, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup (57g) shredded Monterey Jack cheese
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a saucepan over medium heat, melt the butter.
  2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste (roux) forms.
  3. Gradually whisk in the chicken broth, ensuring there are no lumps.
  4. Bring the mixture to a simmer, stirring occasionally, and cook for about 5-7 minutes, or until slightly thickened.
  5. Reduce heat to low. Stir in the heavy cream and softened cream cheese until smooth and melted.
  6. Stir in the garlic powder, onion powder, cumin, and cayenne pepper (if using). Season with salt and pepper to taste.
  7. Remove the saucepan from the heat and stir in the Monterey Jack cheese until melted and smooth. This is a creamy white enchilada sauce.
  8. Use immediately in your favorite enchilada recipe, or store for later use.