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Sour cream tames the heat of grilled green chilies in this silky crema sauce. Serve with grilled chicken, fish tacos, enchiladas and burritos.
Grill chilies over medium-high heat 10 minutes or until charred, turning occasionally. Cool slightly then chop.
Place chilies and remaining ingredients in blender container; cover. Blend on medium speed until smooth. Store leftover sauce in refrigerator.