This sour cream enchilada sauce recipe is one of my top recipes! It’s versatile, creamy and has an amazing flavor.
This sour cream enchilada sauce is one of my favorite recipes to make for guests because I know they are going to love it. In fact, everyone who consumes it asks what kind of sauce it is and if they can have the recipe.
It is creamy and has such a delicious taste that you are going to want to dollop it on everything.
Tips for Making the Sour Cream Enchilada Sauce:
- When heating the butter, make sure you don’t brown it
- Heat will curdle sour cream so you must take the pan off the heat and let it cool for 5 minutes before stirring in the sour cream
- This sauce keeps well in the fridge for at least a week. I don’t know if it freezes well because there is never any leftover to freeze. As soon as I make this again, I will freeze it to see and update the post
- If you have leftover sauce, you can reheat it on the stovetop on low heat but stir it every few minutes. Do not let it come to a boil
- You can also microwave it but for 30 second intervals. Stir the sauce after each 30 seconds
- This delicious sauce is not just for enchiladas, in fact, you can dollop it on anything. I’ve been known to toast some bread and pour some on top and eat it with a knife and fork. One of my popular recipes that uses this sauce in a different and fun way is my Swedish meatball recipe
- This sauce is also delicious on pasta, gnocchi, baked potatoes and vegetables
Does this recipe take a lot of time to make?
No. It’s quick an easy. Just how I like my recipes! It takes up to 15 minutes, but 5 of those minutes are resting minutes to let the sauce cool down somewhat before you add the sour cream.
Since this is one of my popular recipes, I remade it specifically to put on my chicken enchiladas and re-shoot the ingredients! It’s amazing how far my photography has come. I left one of the original photos in this post. It’s the one with the sour cream in the front.
How to Make Sour Cream Enchilada Sauce
Gather a medium, heavy saucepan and whisk.
Step one: Get the ingredients – flour, butter, sour cream, chicken broth, garlic powder, onion powder and salt. The only thing not pictured is the cheese.
Step two: Heat saucepan on medium heat and melt 3 tablespoons of butter, making sure not to brown it.
Step three: Add 3 tablespoons of all purpose white flour and whisk for about 1 minute. It should form a paste.
Step four: Add chicken broth, salt, garlic and onion powder. Whisk them all together until incorporated and smooth. Continue to stand there and let it come to a slight boil, all the while whisking as it thickens up. It takes around 5 minutes.
Here’s one of the old ingredients photos. (Yeeks – gaudy blue background)
Step five: Once your base has thickened, take it off the heat and let it cool for a minimum of 5 minutes.
No curdled sour cream in my enchilada sauce!
Step six: Once the liquid has cooled down a little, add the sour cream and stir until smooth.
Step seven: Place pan back on the stove, on low heat and stir in 1/4 cup of shredded cheddar cheese until it melts.
You don’t have to add cheese, of course, but I find it makes this sauce extra rich and delish!
On the flip side, if you feel the sauce is too thick when it’s done, add more chicken broth to thin it. Sometimes I do, sometimes I don’t, depending on what I’m using it for.
That is it! See? Easy.
I chose to top some chicken enchiladas with this yummy sauce. I like topping shrimp enchiladas with this sour cream enchilada sauce too, but not today.
Let’s get a closer view of the chicken enchiladas draped with this lovely sauce.
To show you the versatility of this recipe, here is a photo of the Swedish meatball with sour cream sauce .
I hope you enjoyed this sour cream enchilada sauce recipe.
Please feel free to leave me a comment and tell me what your favorite enchilada sauce is?
And as always, may all your dishes be delish!
If you’ve tried this sour cream enchilada sauce or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
- 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 - so 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
- Heat a heavy sauce pan on medium heat
- Add butter, melt but don't brown it
- Add flour and whisk for 1 minute until thickened
Add chicken broth, garlic powder, onion powder and salt and whisk until smooth
Let it come to a boil and whisk it as it thickens. (About 5 minutes)
- Take off heat and let cool for 5 minutes
- Add sour cream and stir it in
- Put pan back on low heat and add cheese and stir until melted
- Add 1/2 cup or less of chicken broth to thin the sour cream sauce to your liking
- Ladle on enchiladas or dish of your choice
- Enjoy
Tips for Making the Sour Cream Enchilada Sauce:
- When heating the butter, make sure you don't brown it
- Heat will curdle sour cream so you must take the pan off the heat and let it cool for 5 minutes before stirring in the sour cream
- This sauce keeps well in the fridge for at least a week. I don't know if it freezes well because there is never any leftover to freeze. As soon as I make this again, I will freeze it to see and update the post
- If you have leftover sauce, you can reheat it on the stovetop on low/medium heat but stir it every few minutes. Don't let it come to a boil
- You can also microwave it for 30 second intervals. Stir after each 30 seconds
- This delicious sauce is not just for enchiladas, in fact, you can dollop it on anything. I've been known to toast some bread and pour some on top and eat it with a knife and fork. One of my popular recipes that uses this sauce in a different and fun way is my Swedish meatball recipe
Love this sauce, I have been going mad looking for sour cream here in France but I know it is there somewhere with a name that cannot remember. A friend bought it once but she has no clue how and I cold never find it again. I keep buying all types of cream but no luck for the moment. Hopefully I will find it again soon and will make this sauce.
Thanks so much Laura, it’s so good! I sometimes sneak spoonfuls when Christopher isn’t looking!
Homemade is always the best!
It really is Jacque, isn’t it?
This sauce is so great. Super easy. I made enchiladas filled with white beans, onions, jack cheese, and summer squash. It is so good!!!!!!!
I am so pleased to hear it, Bethany! Your enchiladas sound amazing and I bet it was so yummy with the sauce. It’s truly my go-to sauce for so many things. I just tweak it a little and I’m good to go! Thanks for your comment Bethany!
What a great sauce! this looks decadent!
Thanks Suzy, it’s so yummy!
What a great idea! I don’t think you can go wrong with a sour cream-based anything sauce! YUM!
Thanks so much Traci!! I appreciate it!
Yes!! Was just telling someone about my current craving for enchiladas! This recipe couldn’t have popped up at a better time! Can’t wait to try this sauce!
Thanks Sarah. You won’t be disappointed!
Okay okay- you’re convincing me.. I NEEEEED to make enchiladas! Or maybe I’ll just make this sauce and drizzle it all over tacos. YUM!
Oooo. That would be good on tacos Sarah!!
Chicken enchiladas are a favorite in my house. This sauce looks SO creamy and delicious! YUM!
Thank you Ashley!
Homemade enchilada sauce is the best. This white version looks great. I would use this on pasta too….and might just have to give this experiment a try.
Thank you Gloria. It’s pretty awesome on pasta, especially gnocchi!
I’ve never made enchiladas but this sauce looks so yummy I need to try it…..with cheese of course!
Thank you Amanda!
Oh, yes, you have indeed come a long way with your photography! Well done! I love creamy enchilada sauces—with extra cheese, please! This is going to the top of my To-Make list!
Thanks Michelle!! I appreciate it!
I love how versatile this sauce is – I could eat it on so many thing and in so many different ways! Yummy!
Thanks Corina! It is so yummy!
I can definitely see this being used on some fish. Yummy. Thanks for sharing this homemade versio
You are welcome Renz!! It’s a great sauce.
I love the idea of a sour cream sauce! It’s literally perfect for everything! I was planning on making enchiladas tonght for dinner and now I think I am going to tweak my plan and use your sauce instead of the green sauce! Thanks for sharing!
Thank you Carrie! I hope you enjoy it!
I’ve never had or made an enchilada sauce and this one looks fantastic! It must be so good on some veggies too, and I can easily see why your guests love it and ask for the recipe!
It’s so yummy Nicoletta. Thank you for commenting. 🙂
this sauce looks amazing,never made mine but would love to try it soon☺
Thank you Prasanna. I hope you enjoy it!
Sounds like a great all-around sauce! I need to give it a try on an enchilada casserole that I love to make!
It really is Kathryn! So yummy.
MMMMMmmmmmmmm!!
You know it babe!
I really love the versatility of this sauce. I am a big fan of sour cream and Mexican crema so this sauce makes sense to me. I can’t wait to try it, maybe on some rice dishes when I don’t get the rice just right and it tastes like it needs ‘something’, ha ha. Your photography is beautiful, I really love your use of natural light:)
Thanks Tina 🙂 I agree about how versatile it is! (p.s. I use artificial light – it’s a good light so I’m glad it is fooling peeps! ) 😉
Yum! This would be perfect! I will be bookmarking this recipe for the next time I make Enchiladas. I have actually never made a white enchilada sauce, so this will be a good surprise for the family.
It’s so good Lois. Thanks for commenting!
Don’t you just love when something so simple turns out so tasty? And the icing on the cake is that it is so versatile and can be used to dress up so many different dishes. What’s not to love?
Yes, I do Lynn! Thanks for commenting!
Sweet baby Jesus! This sauce is fantastic. Though, I added half a cup of cheese instead of a 4th and doubles the garlic. I love the simplicity and versatility of the sauce. I already have plans for this sauce with poblano peppers and maybe hatch chilis.
Seriously, amaahhhzing!!!
Thanks so much Stephanie! You just made my night. I’m so glad! I love your modifications! I’m going to try yours!
A much easier and quicker way than waiting for the gravy to cool is to temper the sour cream with the hot gravy.
Add a spoonful of the hot liquid at a time to the sour cream and stir, then repeat. I’m extra paranoid of curdling so I end up adding about 1/4 cup of the hot liquid per cup of sour cream (I’ve been told I don’t need to temper as much as I do).
I do that regularly with stroganoff and it’s brilliant.
Great tip Shelby. Can’t wait to try it your way.
Wow! Great sauce! I substituted 4 tablespoons of Cantina Desert Pepper Salsa (hot!) from Sprouts Grocery for the garlic and onion powder. Served it over Hatch green chile chicken enchiladas. My wife said it’s better than any sauce served in Mexican restaurants. I agree! This is a great recipe!
Thank you so much Chuck!! I think that’s an awesome substitute. If only hubby could take ‘hot’ food. He only tolerates a little heat and I mean a little! I’m tempted to make a batch (just for me) using the Cantina!!
The sauce is fabulous! i have some left over and wonder what is the best way to re-heat it without curdling the sour cream?
Shannon, you can heat it on low and stir it as it heats up. I find it doesn’t curdle once it’s made into the sauce. I’ve also microwaved it without any problem!
Thanks Elaine!
You’re most welcome Shannon! Happy holidays!
Elaine, it’s amazing! I just randomly found your blog looking for this recipe. Awesome! Good for you!
Thanks Polly!
This stuff is super yummy and SOOOO easy! I left out the cheddar as I was using queso fresco in the recipe but can just image how good that would taste too.
Thank you so much for letting me know Lucy! I appreciate it! I can totally see why you left out the cheddar especially with queso fresco. YUM. I make this sauce so many ways to fit whatever I’m dolloping it on. Sometimes I totally leave out the cheese and I still enjoy it! Again, thanks for commenting!
Great sauce!!! I added some green chili’s for a little bit of flare but it was delicious before I added the chili’s!
Thanks so much for your comment Brittany! I’m glad you enjoyed it. I wish my hubby could take spicy food, as I’d be adding chiles too!! 🙂