Sour Cream Sauce for Enchiladas
Sour Cream Sauce for Enchiladas is the perfect white sauce to complete your favorite Tex-Mex dish. Get delicious results in less than 15 minutes with this easy-to-make sauce that adds a creamy, flavorful element to any enchilada recipe!
Serve up your sour cream enchiladas with a side of homemade salsa and a couple of spoonfuls of pico de gallo!
White Enchilada Sauce
This sour cream sauce is the perfect white sauce to complete your favorite enchilada dishes. Not only does it give them an amazing flavor, but it also adds a creamy texture that makes them even more delicious.
This enchilada sauce is so easy to make! All you need are a few ingredients and some spices to create a flavorful sauce for your favorite Tex-Mex recipes and enchilada casseroles.
How to Make Sour Cream Sauce for Enchiladas:
- In a medium-sized saucepan, melt the butter, garlic powder, salt, and onion powder over low heat.
- Whisk in the flour, and continue to cook for 2 to 3 minutes.
- Pour in the chicken broth, and whisk to combine. Continuing whisking until the chicken broth thickens. Remove from heat briefly, just long enough to let the chicken broth mixture cool a bit.
- Add the sour cream, return the pan back to heat, and stir until incorporated. Keep stirring until the sauce is smooth, then add the green chiles. Stir everything together until it’s well combined.
- Use it on your favorite beef, chicken, or cheese enchiladas!
Tips for Success:
- Use unsalted butter and low-sodium chicken broth to help control the sodium content in the sauce.
- Make sure you stir constantly while making the sauce to avoid it becoming lumpy or gritty.
- Add other ingredients such as cumin, oregano, chili powder, etc., for extra flavor.
- If you want a lighter version, use a low-fat sour cream instead of a full-fat one.
- Adjust seasonings as needed according to your tastes.
- Whenever possible, opt for fresh green chiles to provide maximum flavor.
- Always reheat this sour cream sauce over low heat to prevent burning and separation.
- Don’t add the sour cream directly to the hot chicken broth mixture, because it may split or curdle.
Storage:
Refrigerator: Store leftovers in an airtight container and use them within three days of refrigeration.
Freezer: This sour cream sauce freezes well. Place the cooled sauce into a freezer bag and remove as much air as possible. Seal the bag closed and lay it flat in the freezer to save space. The sauce stays fresh for about 2 months.
Reheating: To reheat, simply place the sauce into a pan on low heat and stir constantly to prevent it from burning or separating. You may also use a microwavable container and heat on half power in 15 to 20-second intervals, stirring between each interval.
Can you use jalapeños in place of green chiles in sour cream enchilada sauce?
Yes, you can use jalapeños in place of green chiles in sour cream enchilada sauce. However, the heat level will be much higher and the flavor may be slightly different.
To adjust the heat level, you can reduce or remove some of the seeds from the jalapeños before adding them to your sauce.
Is this the same sour cream sauce used on pork chops and chicken?
No, this is a different sauce specifically developed to be used on enchiladas, vegetables, or lighter fare.
It is not the same sour cream sauce typically used on pork chops and chicken. However, you could use this sour cream enchilada sauce if desired.
What are other serving options for this white enchilada sauce?
- As a topping for vegetarian tacos, burrito bowls, quesadillas, nachos and fajitas.
- Stirred into soup or chili.
- Used as an accompaniment to salmon or other seafood.
- Mixed with cooked rice or pasta dishes.
- Spread on toast with avocado slices.
- Mix into tater tot casseroles .
- Baked with vegetables like broccoli and cauliflower.
- Over baked potatoes.
- Combined with mashed potatoes.
Other Sauces and Condiments to Try:
Ingredients
- 4 tablespoons unsalted butter
- ¼ teaspoon garlic powder, or more to taste
- ¼ teaspoon salt, or more to taste
- ⅛ teaspoon onion powder, or more to taste
- 4 tablespoons all-purpose flour
- 8 ounces low-sodium chicken broth
- 8 ounces sour cream
- 4 ounces green chiles, diced
Instructions
- In a medium saucepan over low heat, melt the butter, garlic powder, salt, and onion powder.4 tablespoons unsalted butter¼ teaspoon garlic powder¼ teaspoon salt⅛ teaspoon onion powder
- Whisk in the flour, and continue cooking for 2 to 3 minutes. Then pour in the chicken broth.4 tablespoons all-purpose flour8 ounces low-sodium chicken broth
- Whisk the chicken broth until the mixture thickens then remove from heat for a few minutes. The mixture needs to cool slightly before adding the sour cream.
- After 5 to 7 minutes, add the sour cream, stir to combine, and return to low heat. Stir in the green chiles and continue stirring until everything is well mixed and warm.4 ounces green chiles8 ounces sour cream
- Use on your favorite enchiladas!
- See post for tips, FAQs, and storage options.
Much more simple but just a delicious as the white enchilada sauce my mom makes. Thank you!
Thank you River! Kim and I appreciate your compliments and rating the recipe. Have a lovely day 🙂