Sour Cream Enchilada Sauce

Name: Sour Cream Enchilada Sauce
Prep time: 5 min
Cook time: 10 min
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 - 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; medium saucepan; whisk

Last updated on June 1, 2020. Originally posted on June 1, 2020 By Elaine 90 Comments

Jump to Recipe

This sour cream enchilada sauce recipe is one of my top recipes! It’s creamy, delicious and has an amazing flavor. Once you taste it, you’ll want to think up ways of using this truly versatile sauce.

Higher view of the sauce with a pork tostada in the background

This sour cream 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. You’ll even be making up recipes so you can experience it anew with every recipe.

And that’s not all.

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.

Helpful tips

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.
You don’t have to add cheese, of course, but I find it makes this sauce extra rich and delicious.
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.
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.
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 fish, pasta, gnocchi, baked potatoes and vegetables.

This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

How to make sour cream enchilada sauce

Pre-step

Gather a medium saucepan, whisk and rubber spatula.

Step one

Gather the ingredients – flour, butter, sour cream, chicken broth, garlic powder, onion powder and salt. The only thing not pictured is the cheese.

The Ingredients: Flour, butter, sour cream and chicken broth for the sour cream sauce

Step two

Heat the saucepan on medium heat and melt 3 tablespoons of butter, making sure not to brown it. (A)

Step three

Add 3 tablespoons of all purpose white flour (B)

Step four

Whisk for about 1 minute. It should thicken. (C)

Step five

Add chicken broth, salt, garlic and onion powder.

Thickened roux and broth added with garlic powder

Step five

Whisk them all together until incorporated and smooth. Continue whisking until it comes to a slight boil. Keep whisking as it thickens. This should take around 5 minutes. (E)

Step six

Important: Take off the heat and let it cool for at least 5 minutes. (You don’t want it to curdle).

Step seven

Add sour cream. (F) Take your spatula and stir until smooth.

Step eight

Add cheese. (G)

Step nine

Turn the heat on medium/low and stir with a spatula until the cheese has melted. (Should take around 3 minutes.) (H)

Cheese added to the sauce and whisked in

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.

Vertical view of the sauce in a weck jar

Let’s see a spoonful.

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.

Vertical view of the sour cream sauce in front of a pan full of chicken enchiladas

To show you the versatility of this sour cream sauce recipe, here is a photo of the Swedish meatball with sour cream sauce .

Overhead view of the pan of Swedish meatballs with sour cream sauce. There is also a plate of zoodles

And seafood stuffed fish.

I hope you enjoyed this sour cream enchilada sauce recipe.

And as always, may all your dishes be delish!

If you’ve tried this 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!