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Sour Cream Enchilada Sauce Recipe

This sour cream enchilada sauce is creamy, tangy, and full of comforting flavor. I make it with just a few simple ingredients—like sour cream, broth, butter, flour, and green chilies—yet it turns out silky smooth every time. It’s perfect for chicken enchiladas, veggie bakes, or even as a drizzle over tacos. The best part? It comes together in under 15 minutes, making it a quick, homemade upgrade from canned sauces. Whether I’m cooking for a weeknight dinner or prepping for a crowd, this sauce always gets rave reviews.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6
Course: Sauce
Cuisine: Mexican-American
Calories: 170
Ingredients Equipment Method Notes

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

Equipment

  • Medium saucepan
  • Whisk
  • Measuring cups and spoons
  • Stirring spoon

Method
 

Melt the Butter
  1. I start by melting the butter over medium heat in a saucepan. I make sure not to let it brown—just melt it gently.
Make a Roux
  1. 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.
Add the Broth
  1. 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.
Stir in the Seasonings
  1. I add garlic powder, onion powder, cumin, salt, and pepper. Then I stir it all together.
Add the Sour Cream
  1. I turn the heat down to low and stir in the sour cream. I don’t let it boil—just gently heat it through.
Add Cheese and Chilies
  1. 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.

Notes

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.