Sour Cream Enchilada Sauce

A delicious sour cream sauce to ladle on your enchiladas! It can even be used on veggies!

Course Sauce

Cuisine Mexican

Keyword sour cream enchilada sauce

Prep Time 5

Cook Time 10

Servings cups

Calories 80kcal

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

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

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.

Serving: 4tablespoons | Calories: 80kcal