Sour Cream sauce is a Tex-Mex staple. Often served with chicken enchiladas, this delicate sauce even tastes great on beef burritos (or any other type I imagine). You can make this as spicy or as mild as you want by altering the amount of green chilies and/or adding red pepper or dried chipotle powder.
Sour Cream Sauce
1/4 cup flour
2 cup chicken broth
1 cup sour cream
1 (4 oz.) can diced green chilies (with juice)
In saucepan, melt butter, blend in flour, add chicken broth, and cook until mixture thickens and bubbles. Stir in sour cream and green chilies. Cook until heated through, but DO NOT BOIL. Pour sauce over enchiladas or burritos and bake at 425 degrees for 20 to 25 minutes.