@Tropicalsenior I wonder if Franco American is still in business and making gravy. My memory is that the gravy was thick and gelatinous until heated, no idea if all canned gravies are like that?? update: It appears Franco American gravy is available....in Canada! Can't find a US source.
btw, sour cream is a somewhat pricey import item here in MX; while Mexican crema is ubiquitous IMO it's not an acceptable substitute due to both its consistency and sweetness.
The recipe has all ingredients combined in one dish before going in the oven...it was one reason a novice cook was attracted to it. But as long as the sour cream heats through I'd imagine it could be added at the end.
I will wait and make this in AZ when we are there over Thanksgiving and into mid-December.
