Sour Cream Enchilada Sauce
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.
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.
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.
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)
Would you like to save this recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Don't worry, I promise not to spam you.
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)
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.
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.
To show you the versatility of this sour cream sauce recipe, here is a photo of the Swedish meatball with sour cream sauce .
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!
Sour Cream Enchilada Sauce
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
Instructions
- Heat a heavy saucepan on medium heat. Add butter and melt it, but don't let it brown.3 tablespoons butter
- Add flour and whisk for 1 minute until thickened.3 tablespoons white all purpose flour
- Add chicken broth, garlic powder, onion powder, and salt and whisk until smooth.2 cups chicken broth, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt
- Let it come to a light 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.1 cup sour cream
- Put the pan back on low heat, add cheese, and stir until melted.1/4 cup shredded cheddar cheese
- This is optional: 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
Would you like to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Don't worry, I promise not to spam you.
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- 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.
Nutrition
Originally published way back in 2016. I wanted to update it with new photos, new content and process shots to show my readers what it’s supposed to look like as you make it.
I love this sauce; I have had difficulty finding sour cream here in France, but when I did, I made it, and it was so good. I can’t wait to make it again.
Thanks so much Laura, it’s so good! I sometimes sneak spoonfuls when Christopher isn’t looking!
Is it possible to make this like a triple batch. Or only one at a time?
Triple batch will work. You just need a big enough pan. I hope you love the sauce as much as we do. Thanks for your question, Miranda.
Try crème fraîche 🙂
Great suggestion Alex!
This sauce is wonderful! I add green chilis and cream cheese instead of shredded. It is creamy and super tasty!!!
I’m so glad to hear this Chandra! And thank you for coming back and telling me. I use green chiles too sometimes but hubby is so sensitive with spicy food – but fun on the cream cheese. Does it give it a ‘sweetish’ taste?
I do the same. It’s excellent
Thank you so much, Leah! I’m glad you enjoyed it.
I add green chilis also. I don’t think it needs cream cheese. It’s excellent
Great!! Thanks again, Leah!!
You can order powdered sour cream from Amazon. It’s an alternative when there is nothing else. Its not bad at all. Hope this helps
Thank you Linda! What a great alternative.
Did it freeze well? My son and I love this on chicken tinga enchiladas! But I would like to make a pan and freeze them for meal prepping. This is truly the best sauce I have found, we LOVE it.
It doesn’t freeze well. It tends to break up. I will freeze the enchiladas and when I’m ready to eat them, I make the sauce fresh. I’m so glad you like the sauce. It’s my favorite recipe on the blog.
Creme franchise is sour cream in French stores don’t know if you found it🤣
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!
I’m making this tonight for my baked chicken chimichangas. This was the only sauce I found I personally liked because it didn’t call for green chiles. Thank you
That’s great Carrie! I love chimichangas but never tried them baked. Now, I have too. Thanks for your comment.
What a great sauce!
Thanks Suzy, it’s so yummy!
What a great sauce! I’m already planning to make it again next week.YUM!
Thanks so much Traci!! I appreciate it!
I NEEEEED to make this sauce every week! I like to drizzle it all over tacos. YUM!
Oooo. That would be good on tacos Sarah!!
do u think this would go good with tamales
I really do Jayden. I usually see a red sauce, but I really like how versatile this sauce is. Let me know how it goes.
We actually tried it tonight on our store bought chicken/green chili tamales! Made it taste like we had ordered from a restaurant!
That makes me so happy to hear, Kelly. I’m glad you enjoyed it and thank you for letting me know.
Chicken enchiladas are a favorite in my house. This sauce was SO creamy and delicious! YUM!
Thank you Ashley!
Would you be able to add some salsa to this or ranchera sauce to make it a sour cream red sauce?
I’m sure you could, Elisa. I’ve never done it myself but it probably won’t be as ‘thick’ with the added salsa or sauce. Let me know how it goes.
I love this creamy enchilada sauce. This is the only recipe I make!
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 love this sour cream sauce! It’s literally perfect for everything!
Thank you Carrie!
I made the sauce tonight to go with an enchilada pasta bake I made. It was a big hit with my husband, my son and myself. I did change the shredded cheese for 4oz of cream cheese. I also used beef broth instead of chicken because I used ground beef in my pasta bake. The sauce was simple but delicious. Thank you for sharing the recipe.
Thanks so much, Lena. I love the additions you used. I also love that people make the recipe their own to suit their needs. Also, thanks for letting me know what you thought.
I’ve never had or made an enchilada sauce and this one was fantastic! It must be so good on some veggies too. I’ll be making it again.
It’s so yummy Nicoletta. Thank you for commenting. 🙂
This was a great sauce! I tried it 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 was as good as it looks. 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! ) 😉
I love when something so simple turns out so tasty. I also love that it is so versatile and can be used to dress up so many different dishes.
Yes, I do too, 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!! 🙂
I’m using this on: Loaded Potato and Chicken Casserole! It’s ingredients didn’t have any sour cream component and to me, a “loaded baked potato” anything, should have sour cream!!
Now, to take this over to enchiladas, you could always take a stick blender and blitz one of those little cans of green chilies, (mild, medium or hot) and just stir it in…?!?
I’m absolutely going to be getting a lot of mileage out of this recipe!!
I’m so happy to hear that. You made my day Sami! You definitely can blend some green chiles in there. I’m a fan of spicy foods, but alas, hubby is not so I have to cook with him in mind. I do use this sauce on so many things. If you’re interested check out my Swedish meatball recipe, I use a version of it as the sauce. 🙂 Also, my seafood stuffed fish!
Used this as a sauce over chicken Tinga (shredded chicken in a smoky onion, tomato, chipotle Chile sauce) enchiladas. Delicious! Love the creamy, garlicky, flavor of the sauce. Baked with cheese over the top, and it was quite a hit. Thanks for the awesome recipe. Can definitely see how this can be a very versatile sauce. I might try adding a bit of the adobo sauce from the can of chipotle chiles to the sauce the next time I use it for Chicken Tinga enchiladas.
That’s so awesome Erin! I love chicken Tinga! Hubby can’t take a lot of heat (spice) if any and I am going to start making two sauces. One for him and one for me. 🙂 And the adobo sauce added sounds divine! Thanks so much for taking the time to comment.
This sauce isn’t terrible, but it has too much broth in it. The broth taste comes out more than the sour cream. It’s more of a cream of chicken sauce, IMO. Sorry. I don’t hate it, but it’s not what I wanted.
Awww. Sorry to hear that Sara. Thanks for trying it and leaving me a comment.
Are you using a white cheddar, your sauce doesn’t look yellow at all. Would a monterey jack work as well? I have a picky husband who wants a good sour cream sauce. I just want to make sure I impress on the first round so I can use it again! LOL!
I actually use orange cheddar, but white would work just as well. There is a tinge to the sauce, but for the most part, I think it doesn’t reflect the color because the other ingredients cancel it out. If your hubby is picky and cares about color, then get the white. It is a much loved recipe and really versatile. I hope you enjoy it Ashley! 🙂
Love the white twist on the classic red sauce. I always have sour cream in the fridge and made this yesterday. I would happily slather this on baked potatoes too.
You just can’t go wrong, Gloria! Thank you for your comment!
Oh my goodness, how wonderful and delicious! We love Mexican food, and this is an inspired addition! Also, I was excited to see your suggestions of also using this on Swedish Meatballs or Seafood Stuffed Fish – I love when one recipe can do double (or triple!) duty.
Thanks so much Shelley! I use this sauce on so many things! 🙂 I have a pork chop recipe coming up that is divine! Stay tuned!
Love this on hatch chili and chicken enchiladas. Used GF flour and it worked perfectly. Love this recipe!
I’m so happy to hear that Jen! I’m glad to know that you can use GF flour, I haven’t tried that yet.
What a delicious Enchilada Sauce recipe! Your posts are always so helpful with step by step instructions, you make it so easy for us readers to follow when making the recipe! Thank you, and it came out so good.
Thanks so much Denise! I so appreciate you letting me know.
This sauce is so delicious and super easy. Your instructions are top notch, thank you! We had this decadent sauce with turkey meatballs and it was fantastic! Thanks so much for sharing it!
Yum. I love having meatballs with this sauce! I’m so happy you took the time to tell me, Jenny!
This is the perfect recipe for me!! It was really easy too!
It’s super easy. I’m glad you enjoyed it, Leslie!
I have a deep-seeded love for sour cream enchilada sauce. Ever since I had it at Chi Chis eons ago. I cannot wait to try your version of it as it looks FANTASTIC!!!
Thanks so much Lori! I used to love Chi Chi’s sauce. I hope you enjoy it when you do try it.
I adore this simple sour cream enchilda sauce. It’s thick and creamy with just enough seasoning. It was perfect for some simple chicken enchiladas.
I’m so glad to hear that Debbie!! It’s my favorite and I’m glad you enjoyed the recipe! 🙂
as a mexican i really do not like tex mex food but i worked for my dads friend one summer at his restaurant and suddenly was addicted to the sour cream sauce that he put on the enchiladas , im making green chicken enchiladas and am gonna try your recipe which seems the most similar to what the restaurants was , im excited !
That sounds yummy! I hope you enjoy it Berenice! Let me know how it goes, even if you don’t like it.
This is so good! I used this on cheese enchiladas- I have heart burn issues and this worked great. Thank you for creating this! I also used Monterrey Jack cheese instead and it was yummy!
I’m so happy to hear that Carley. I love when people switch things out and make the recipe their own! If I had to vote for my most favorite recipe, I honestly would pick this one. Thank you for your comment.
Hi Elaine!
Making your sour cream sauce tonight and wondered if I can use Queso Fresco instead of cheddar?
Thanks so much!
Vicki
I can’t wait to see how it comes out Vicki!
Oh golly, Elaine! Just read in one of the comments that someone used Queso Fresco, but I would still appreciate your thoughts on QF and pepper jack as well!
We love a good zing in our Mexican food!!
Thank you!
Vicki
Hi Vicki, I can’t imagine they wouldn’t work. I love the thought of using queso fresco. And pepper jack is always a great addition! Let me know what you did and how it came out. 🙂
What about using milk for chicken broth will it work.
Leo, I’m not sure, it is liquid so I’m assuming it will. It will just have less flavor. But I’m assuming you want to make it vegetarian?
This sauce is AMAZING! I followed exact recipe but also added diced green chilies for a little heat. I would eat this sauce on literally anything. Thank you!
Yay! Another convert. 🙂 Thanks so much Caitlin. I can and do eat it literally anything. My latest foray was to ladle it on toast. 🙂 Thank you for taking the time to tell me.
Has anyone frozen a pan of theses enchiladas with the sauce on them? When I cook I like to double or triple up. I can’t wait to try, the only thing holding me back is the ability to freeze. TIA!!!!!
I haven’t frozen enchiladas already sauced with this, BUT if I do freeze the sauce (not frequently as I tend to use it up), it sometimes separates Hope this helps.
Once you’ve made the sauce, can you pour it over enchiladas to bake? Or will it still split the sour cream? Thanks for the help. Excited to try this!
It doesn’t split the sour cream, Annie. (I’m assuming you mean it separates?) It will dry it out somewhat but I pour some more sauce over it once it has cooked. I hope you enjoy it! It’s one of my most popular recipes.
This is so delicious, I ate spoonfuls out of the pan! At least I left a tiny bit for my chopped broccoli and green beans… Fantastic recipe, already sent it to my sister and my best friend!
I’m so glad to hear that Carli! I have been known to eat it by the spoonful! 😉 Thanks for letting me know.
Could you sub seafood stock for the chicken broth for seafood enchiladas?
Definitely Colleen. That would give it a lovely taste. Let me know how it comes out if you have the time.
I love this sauce, and my family does too. I made it for beef enchiladas, and now my dad keeps asking me to make enchiladas 😂. I added a teaspoon of black pepper to the sauce, and I highly recommend.
Thanks so much for letting me know, Samantha. This truly is my favorite sauce too and I make it all the time for different dishes. Thank heavens hubby likes it too or he’d be giving me the stink eye because of how much I make it. You just made my day!
It came together quickly & tastes wonderful . What more could you ask ?
I’m so glad to hear that, Aine. Thanks for letting me know. 🙂
Love this sauce and that it was so easy! I added some cayenne to give it a little bit of a kick and it turned out great 👍
I’m so glad to hear that, Anna! And I love the added cayenne. If only my hubby could take the spice. I envy you! 😉
Unbelievably easy and incredibly good!!! I have finally found the best tasting sour cream sauce, and I have tried many. Give this one a try.
Thanks so much, Debbie! I’m so glad you enjoyed it. I love the sauce and make different versions for various recipes. It’s my #2 recipe on the blog. Thank you for coming back to the site and letting me know. You made my day.
This is a good base source cream sauce – I added quite a bit more garlic powder and a tiny bit more onion powder and it was perfect (we like it very flavorful).
Thanks, ANH. I appreciate your comment. I use this as a base too, but this is my go-to for enchiladas!
Hi!
With the sauce want to be placed on top of the enchiladas prior to putting them in the oven to bake? Or is it to be used after they come out of the oven as a topping? Thanks!
I do both, Ashley. I bake them with the sauce to keep the tortillas soft and then ladle fresh sauce on after because you can’t have enough sauce!
This is fabulous! Can you believe that my husband won’t eat sour cream??? Terrible. One day when I have company I’m making this sauce.
Thanks, Mimi! Some people don’t like sour cream. I don’t understand it myself but…..
So so yummy!!! I used plain paprika, Greek yogurt, and colby jack in place of smoked paprika, sour cream, and cheddar. Also added cilantro. Reminded me of the sour cream sauce from Taco Cabana in Oklahoma in the early 2000s! Really random, but I was pregnant and sour cream sauce and rice from Taco Cabana was what baby wanted! This brought back memories. So delicious!!!
That’s so fun, Leah! I like your substitutions. I love it when people make the recipe their own. This recipe was me trying to recreate the sauce that was served at a Mexican restaurant and I like mine better. Hehe. Thanks for your comment and rating.
best ever!! it’s a 10!!
Thanks so much, Pam. I appreciate it and that you came back to my blog to let me know makes you a 10!!!
This was way too tangy for me. 1/2 cup of sour cream would be plenty.
Thanks for your feedback, Rebecca. I’ve never heard that about the sauce, but I appreciate that everyone’s tastes are different.
I didn’t have chicken broth I had to make chicken broth out of bouillon cubes. I followed your easy directions and when I was done with every step You stated to take, 🥳💯🥹 I was in disbelief that I made this 😆 I am deeply grateful for your recipe!👏🏻👏🏻 it came out the best ever!! ❤️ Thank you so very much!! I am so grateful I found this recipe it’s my favorite❤️❤️❤️❤️
Thank you, Lea!! I’m so glad you enjoyed it. We love it here but I haven’t made it in a little bit so now you’ve made me want to make it again.