Sour Cream Enchilada Sauce Recipe
Excellent sauce if you want to make a rich and creamy sauce to go with your enchiladas. The traditional enchilada sauce is replaced with this tasty sauce made from easy things like sour cream, butter, and cheese. This sauce can be used to make chicken enchiladas, or it can be used to make authentic sour cream enchilada sauce. It will fill your cravings for Mexican comfort food.
Equipment
- Heavy saucepan (preferably non-stick)
- Whisk (to ensure a smooth sauce)
- Ladle (for pouring the sauce over enchiladas)
- Measuring spoons and cups (for accuracy)
Ingredients
- 3 tablespoons butter
- 3 tablespoons white all-purpose flour
- 2 cups chicken broth divided (Keep 1/2 cup to the side to thin out the sauce to your liking—you may not use the whole 2 cups)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/4 cup shredded cheddar cheese
Instructions
- Melt the Butter:Set a large saucepan over medium heat. Add the butter and let it melt; take excellent care not to let it brown.
- Create the Base: Add the flour and whisk frequently for about one minute, or until the mixture thickens slightly.
- Add the Broth: While still whisking, gradually add the chicken broth (reserve half a cup for sauce thinning later). Add salt, onion powder, and garlic powder; keep mixing until the sauce is smooth and thoroughly blended.
- Thicken the Sauce: About five minutes should pass while the sauce boils, and you should keep stirring to thicken it.
- Cool and Add Sour Cream: Remove the sauce from the heat and allow it to cool for 5 minutes. Then, stir in the sour cream until it’s fully incorporated.
- Melt the Cheese: Return the pan to low heat and add the shredded cheddar cheese. Stir continuously until the cheese melts into the sauce.
- Adjust Consistency: If the sauce is too thick, add the reserved chicken broth in small increments until you reach your desired consistency. You may not need the full 1/2 cup.
- Serve: Ladle the creamy sauce over enchiladas or any dish of your choice. This sauce pairs wonderfully with chicken enchiladas, vegetarian enchiladas, or even as a dip for tortilla chips.
Notes
Sour cream enchiladas When the sauce butter is melted, it should not brown. This affects the sauce’s smoothness. Before adding the sour cream, remove the skillet from heat. Let the sauce cool for five minutes to prevent curdling and ensure smoothness. Cheese is optional, but I recommend it. The sauce tastes better and improves. If the sauce is too thick, add chicken broth and stir until it’s balanced.
This sauce is fridge-friendly for a week. Because it was eaten so quickly, I haven’t tested its freezing ability. Once I make the necessary changes, I’ll include a notice. Warm the sauce on the stove over low heat, stirring occasionally, or in the microwave in 30-second bursts, stirring between each.
Because of its versatility, this Sour Cream Enchilada Sauce is excellent on more than simply enchiladas. It goes with fish, baked potatoes, spaghetti, and roasted veggies. My favourite delight is spreading it on bread and eating it with a fork and knife. Comfort food at its best.
Because of its versatility, this Sour Cream Enchilada Sauce is excellent on more than simply enchiladas. It goes with fish, baked potatoes, spaghetti, and roasted veggies. My favourite delight is spreading it on bread and eating it with a fork and knife. Comfort food at its best.
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