This sour cream enchilada sauce recipe is one of my top recipes! It’s versatile and incredibly delicious!
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.
Is this sour cream sauce only good for enchiladas?
No. Although this sauce makes a heavenly pairing with fish or chicken enchiladas, you can also use it to dress up pasta, gnocchi, veggies and more.
Do I have to use it all up right away?
No. This sauce will keep for a while in the fridge and still tastes delicious left over. Just heat it up, pour it on something yummy and you are on your way to happy taste buds!
Does this recipe take a lot of time to make?
No. It’s quick an easy. Just how I like my recipes!
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
All the ingredients except for the cheese are pictured above. We have flour, butter, sour cream, chicken broth, garlic powder, onion powder and salt.
Heat a heavy saucepan on medium heat and melt 3 tablespoons of butter, making sure not to brown it. Add 3 tablespoons of all purpose white flour and whisk for about 1 minute. It should form a paste.
Next, add the 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 boil, all the while whisking as it thickens up. It takes around 5 minutes.
Here’s one of the old ingredients photos.
Will heat curdle sour cream?
Yes. Once your base sauce has cooked for a few minutes and thickened, take it off the heat and let it cool for a minimum of 5 minutes. No curdled sour cream in my enchilada sauce! Once the liquid is cool, add the sour cream and stir until smooth.
How do I adjust the texture?
I admit I’ve been known to gild the lily, so to thicken the sauce and give it more flavor, sometimes I add 1/4 cup of shredded cheddar cheese and stir it into the sauce until it’s melted. 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.
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