The beauty of this sour cream enchilada sauce is that even though I have made it to put on enchiladas, you aren’t constrained to that one use. Oh, no sirree. 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. I made it recently to put on some shrimp enchiladas and the pairing goes beyond delish and into heavenly.
We had my sister and brother-in-law over recently for this dish and they were quite impressed, iffin’ I do say so myself. 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!
On to the recipe:
In a heavy saucepan on medium heat, melt 3 tablespoons of butter, being careful not to brown it.
Add 3 tablespoons of all purpose white flour and whisk for about 1 minute. It should form a paste. I didn’t use my usual spelt flour because I really wanted this to have a nice white color.
Next, in go the chicken broth, salt, garlic and onion powder. I whisk it all 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.
Now it’s time to take it off of the heat and let it cool for the minimum of 5 minutes. The reason you let it cool is 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 Mexican cheese and stir until melted. The sour cream sauce will be a little elastic while still on the heat, but it smooths out when you ladle it on the enchiladas. You don’t have to add the cheese, but I find it makes it extra delish!
That is it! See? Easy.
I chose to top some shrimp enchiladas with this yummy sauce.
I hope you enjoyed this recipe. Leave me a comment and feel free to pin any photo.
A delicious sour cream sauce to ladle on your enchiladas! It can even be used on veggies!
5 minPrep Time
8 minCook Time
13 minTotal Time
- 3 tablespoons butter
- 3 tablespoons white all purpose flour
- 1 1/2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/4 cup shredded Mexican 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
- Ladle on enchiladas or dish of your choice