The sour cream enchilada sauce recipe below is excellent 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.
What Makes our Sour Cream Enchilada Sauce Special?
Traditional enchilada sauce is usually red or green and made from tomatoes. However, sour cream enchilada sauce is about flavor and smoothness. To make this sauce’s rich, creamy texture, flour, butter, chicken broth, and sour cream are mixed together to make a white sauce base. Adding cheddar cheese enhances the flavor of the sauce, making it ideal for use in sour cream enchilada sauce recipes for chicken or even veggie enchiladas.
Check out our Mexican sour cream sauce recipe for a similar creamy touch in Mexican-style meals. It goes great with tacos, burritos and more.
Ingredients for Sour Cream Enchilada Sauce Recipe
A few common kitchen items are all you need for this recipe to make a rich, smooth sauce:
- 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
The best sour cream enchilada sauce recipe is made with these simple items. It’s simple to make and tastes great.
Tools and Equipment You’ll Need
Before you start, gather these tools to make the process smooth and easy:
- Heavy saucepan (preferably non-stick)
- Whisk (to ensure a smooth sauce)
- Ladle (for pouring the sauce over enchiladas)
- Measuring spoons and cups (for accuracy)
How to Make Sour Cream Enchilada Sauce
To make a rich and creamy sour cream enchilada sauce, just follow these easy steps:
- 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.
This sour cream enchilada sauce recipe easy enough for weeknights but flavorful enough for special occasions.
Recipe Variations
- Sour Cream Enchilada Sauce with White Sauce: It’s possible to make a richer sauce by adding twice as much butter and flour to the white sauce base.
- Authentic Sour Cream Enchilada Sauce Recipe: For a more true Mexican taste, add a pinch of cumin or chili powder. It tastes more like the real thing if you use Mexican crema instead of sour cream.
- Mexican Sour Cream Sauce for Chicken: You can use this sauce for more than just enchiladas! That’s right, you can use it as a sauce on top of grilled chicken, nachos, or even smothered tacos.
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.
Storing Leftovers of sauce
- Store Extra Sauce: Easily save any leftover Sour Cream Enchilada Sauce by transferring it to an airtight container.
- Refrigerate: Keep it in the fridge, where it will stay fresh for up to a week.
- Reheat on Stovetop: When you’re ready to use it again, warm it slowly over low heat on the stove, stirring occasionally to maintain the smooth texture.
- Microwave Option: Alternatively, heat it in the microwave in 30-second intervals, stirring each time to prevent separation.
- Freezing Note: While I haven’t tried freezing it yet, this sauce tastes best straight from the fridge!
Serving Ideas for the Recipe
- Traditional Enchiladas: Use this delicious Sour Cream Enchilada Sauce to elevate your classic enchiladas.
- Grilled Chicken: Drizzle it over grilled chicken for a rich, creamy flavor boost.
- Baked Fish: Add it to baked fish for a smooth and tangy touch.
- Roasted Vegetables: Pair it with roasted veggies for an extra layer of deliciousness.
- Tacos, Burritos, Nachos: Perfect as a topping for nachos, tacos, and burritos, adding a tangy richness to Mexican favorites.
- Baked Potatoes: Spread it over baked potatoes and serve with a sprinkle of cheese for a comforting side.
- Dipping Sauce: Use it as a creamy dip for tortilla chips or other snacks.
- Versatile & Delicious: No matter what it’s paired with, this sauce adds a flavorful touch to any meal!
FAQ recipes
What is sour cream sauce made of?
Traditional sour cream sauce contains sour cream, flour or cornstarch, butter, and seasonings like garlic or onion powder. Recipes like this enchilada sauce add chicken stock and cheese for richness.
Why would you put sour cream in marinara sauce?
Marinara sauce is typically thickened with sour cream to counteract the tomatoes’ acidity. It makes a richer, smoother pasta casserole, or dip sauce.
Can I use sour cream instead of heavy cream in pasta sauce?
Sour cream can replace heavy cream in spaghetti sauce. Since sour cream is tangier than heavy cream, it will somewhat alter the sauce’s flavour. To prevent curdling, add the sour cream straight off the stove, as it becomes less stable when heated.
What’s the difference between salsa and enchilada sauce?
Salad is a raw, chunky tomato, onion, pepper, and cilantro sauce served as a dip or condiment. However, enchilada sauce is smooth and made with chili peppers, tomatoes, and seasonings. This sauce is used to make enchiladas and other Mexican foods.
More Sauce Recipes to Explore
If you like creamy and tasty Mexican food, you should try this sour cream enchilada sauce recipe. This recipe will give your food a rich and tangy flavor, whether you use it to make chicken enchiladas or sauce for other foods. Check out our Mexican sour cream sauce recipe for more sauces influenced by Mexican food. It can be topped with a variety of different foods.
Sour Cream Enchilada Sauce Recipe
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
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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