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.
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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)
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 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 and whisk until smooth
- Let it come to a 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
- Put pan back on low heat and 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
- Enjoy
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.
