This sour cream enchilada sauce recipe is so good that it’s one of my top recipes! It’s so versatile and incredibly delicious!
The beauty of this sour cream enchilada sauce is that even though I have made it to put on enchiladas, I’m not constrained to that one use. Oh, no sirree. I dollop this on pasta, ladle it on gnocchi and dare I say, drizzle it all over veggies.
This sauce goes well on any fish or chicken enchilada recipe and the pairing goes beyond delish and into heavenly.
I do make this for guests because I know they are going to love this sour cream enchilada sauce. In fact, everyone that consumes it always asks what kind of sauce it is and if they can have the recipe.
It’s even wonderful left over. Just heat it up and pour it on something yummy and you are on your way to tastebud happiness!
This recipe is also very easy and quick to make. Just how I like my recipes! Easy and fast!
Since this is one of my popular recipes, I remade it specifically to put on some 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.
On to the Sour Cream Enchilada Sauce recipe
All the ingredients except for the cheese are pictured above. We have flour, butter, sour cream, chicken broth, garlic powder, onion powder and salt.
I heat my heavy saucepan on medium heat and melt 3 tablespoons of butter, making sure not to brown it.
I add 3 tablespoons of all purpose white flour and whisk for about 1 minute. It should form a paste.
Next, I add the chicken broth, salt, garlic and onion powder. I whisk it all together until it is incorporated and smooth. I continue to stand there and let it come to a boil, all the while whisking as it thickens up. It takes around 5 minutes.
Here’s the old photo.
Cooled Down = No Curdle
Now it’s time to take it off of the heat and let it cool for the minimum of 5 minutes. It is important to let it cool because you don’t want to curdle the sour cream once you add it. No curdled sour cream in my enchilada sauce!
Once it’s cooled down a little, I add the sour cream and stir until smooth.
I’ve been known to gild the lily, so I add 1/4 cup of shredded cheddar cheese and stir the mixture until melted. You don’t have to add the cheese, but I find it makes it extra delish!
Now, you don’t want it to be too thick so this is where you add more chicken broth if you want to thin it. Sometimes I do, sometimes I don’t, depending how I feel.
Today I wanted it on the thin side.
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. If you click on the shrimp enchilada link above you will also see how far I’ve come with my photography.
Let’s get a closer view of the chicken enchiladas draped with this lovely sauce.
I hope you enjoyed this recipe. Please feel free to leave me a comment and also you can Pin any photo to Pinterest and Yum the recipe to Yummly.
And as always, may all your dishes be delish!
- 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
- 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
- Whisk until smooth
- Let it come to a boil and whisk it as it thickens
- Take off heat and let cool for 5 minutes
- Add sour cream and stir it in
- Put pan back on low heat
- 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