When I’m craving something creamy, tangy, and packed with comfort, I always turn to this sour cream enchilada sauce. It’s one of those sauces that transforms even the simplest enchiladas into something dreamy and irresistible.
I love how it brings a velvety richness without being too heavy—and honestly, it’s way easier to make than it sounds. Whether I’m using it on chicken enchiladas or drizzling it over roasted veggies, this sauce never fails to steal the spotlight in my kitchen.
Why You Will Love This Recipe
If you’re anything like me, you love sauces that are creamy, quick, and bursting with flavor. This sour cream enchilada sauce checks all those boxes. It’s rich without being too heavy, and it adds that perfect tangy kick to any enchilada dish.
You don’t need any fancy ingredients—just a few pantry staples and about 10 minutes. I love that it’s versatile too. I’ve used it on everything from chicken enchiladas to breakfast burritos and even as a dip. Once you try it, you’ll find yourself making it again and again!
How To Make Sour Cream Enchilada Sauce Recipe?
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Sauce
Cuisine: Mexican-American
Difficulty: Easy
Yield: About 2 cups (enough for 6 enchiladas)
Equipment Needed:
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Stirring spoon
Ingredients:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (or gluten-free flour if needed)
- 1 cup chicken broth (low-sodium works best)
- 1 cup sour cream (I use full-fat for the richest flavor)
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- Salt and pepper, to taste
- Optional: 1 small can (4 oz) diced green chilies for a little kick
Step-by-Step Instructions:
1. Melt the Butter
I start by melting the butter over medium heat in a saucepan. I make sure not to let it brown—just melt it gently.
2. Make a Roux
I whisk in the flour and stir constantly for about 1 minute. This helps cook out the raw flour taste and gives the sauce a silky texture.
3. Add the Broth
Next, I slowly pour in the chicken broth while whisking. I keep whisking until the mixture thickens a bit. It takes about 2–3 minutes.
4. Stir in the Seasonings
I add garlic powder, onion powder, cumin, salt, and pepper. Then I stir it all together.
5. Add the Sour Cream
I turn the heat down to low and stir in the sour cream. I don’t let it boil—just gently heat it through.
6. Add Cheese and Chilies
Finally, I stir in the shredded cheese until melted and smooth. If I’m in the mood, I throw in a can of diced green chilies. That little zing takes it to another level.
Nutrition Facts (Per Serving – Approx. 1/4 Cup):
- Calories: 170
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 3g
- Protein: 6g
- Sodium: 220mg
- Sugar: 1g
Serving Suggestions:
Over Enchiladas
I always pour this warm over chicken, beef, or veggie enchiladas. It bubbles up beautifully when baked.
As a Dip
I’ve served it with tortilla chips as a creamy party dip. It disappears fast.
With Roasted Veggies or Potatoes
It’s amazing spooned over roasted sweet potatoes or crispy cauliflower.
Tips and Variations:
- Make it spicier: I sometimes add a splash of hot sauce or a pinch of cayenne if I want more heat.
- Use Greek yogurt: If I’m out of sour cream, I use plain Greek yogurt. It still tastes rich and creamy.
- Add herbs: Fresh cilantro or chives stirred in at the end add a nice fresh pop.
- Make it vegetarian: I just swap chicken broth for vegetable broth.
- Gluten-free option: I use a 1:1 gluten-free flour blend without any issues.
Health Benefits:
- Calcium boost: Thanks to the sour cream and cheese, this sauce is a good source of calcium.
- Protein-rich: If I use high-protein sour cream or Greek yogurt, I get a little extra protein.
- Less processed: Making this from scratch keeps out preservatives and artificial ingredients found in store-bought sauces.
Note:
If the sauce thickens too much while sitting, I just stir in a splash of warm broth or milk to loosen it back up before serving.
FAQ
1. Can I make this sauce ahead of time?
Yes! You can make it up to 3 days in advance. Just store it in an airtight container in the fridge and reheat it gently on the stove or in the microwave.
2. Will this sauce work for vegetarian or gluten-free diets?
Absolutely. Just use vegetable broth instead of chicken broth for a vegetarian version. To make it gluten-free, use a certified gluten-free flour or cornstarch as the thickener.
3. Can I freeze sour cream enchilada sauce?
I wouldn’t recommend freezing it. Sour cream tends to separate when frozen and thawed, which can affect the texture. It’s best enjoyed fresh or within a few days.
4. What can I use instead of sour cream?
You can swap it with Greek yogurt for a slightly tangier but still creamy texture. Just make sure to use full-fat for the best results.
5. How spicy is this sauce?
This recipe is mild, but you can easily adjust the heat. Add diced green chilies, a pinch of cayenne, or a splash of hot sauce if you want some kick.
Conclusion:
This sour cream enchilada sauce is creamy, flavorful, and so easy to whip up. It’s one of those recipes I always keep in my back pocket for busy nights or when I want to add something special to dinner.
Whether you pour it over chicken, beef, or veggies, it brings everything together with that perfect tangy touch. I hope it becomes a go-to favorite in your kitchen like it is in mine.
Sour Cream Enchilada Sauce Recipe
Ingredients
Equipment
Method
- I start by melting the butter over medium heat in a saucepan. I make sure not to let it brown—just melt it gently.
- I whisk in the flour and stir constantly for about 1 minute. This helps cook out the raw flour taste and gives the sauce a silky texture.
- Next, I slowly pour in the chicken broth while whisking. I keep whisking until the mixture thickens a bit. It takes about 2–3 minutes.
- I add garlic powder, onion powder, cumin, salt, and pepper. Then I stir it all together.
- I turn the heat down to low and stir in the sour cream. I don’t let it boil—just gently heat it through.
- Finally, I stir in the shredded cheese until melted and smooth. If I’m in the mood, I throw in a can of diced green chilies. That little zing takes it to another level.