This Sour Cream Enchilada Sauce recipe makes a zesty, creamy sauce in just 20 minutes. Use this sour cream sauce for enchiladas, protein, veggies, and more!
You should also try this Creamy Chipotle Sauce and this Green Mojo Sauce while you're here!
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I love a good sauce and this creamy sour cream enchilada sauce is one of the best. And don't let the name fool you! While it tastes amazing layered between chicken enchiladas, I add this versatile sauce to everything from fish to tacos.
Ingredients
When I make this enchilada sour cream sauce, I love how the butter and olive oil create a rich base for the roux. The chicken broth gives it a savory depth, while the sour cream adds a creamy texture that’s just perfect.
The adobo seasoning, cumin, and garlic powder blend together to give the sauce a wonderful, zesty flavor. I always make sure to get the consistency just right—smooth and gravy-like—so it coats whatever you serve them with beautifully.
- Butter, unsalted
- Olive oil
- Flour
- Chicken broth, more for thinning sauce as needed
- Sour cream
- Adobo seasoning
- Cumin
- Garlic powder
- Black pepper
See recipe card for quantities.
How to Make Sour Cream Enchilada Sauce
Like most delicious sauce recipes, this white enchilada sauce begins with a roux.
- Step 1: Add the butter and olive oil to a skillet over medium heat, allowing the butter to melt completely. Once melted, sprinkle the flour into the skillet.
- Step 2: Whisk it in. Continue stirring for 1-2 minutes to let the flour absorb all the fat and cook off the raw flour taste.
- Step 3: Gently pour in the chicken broth while whisking vigorously to form a smooth and thickened roux.
- Step 4: Once the sour cream is tempered, add it to the roux and mix until completely combined. If the sauce gets too thick, add a bit more chicken broth until you achieve a gravy-like consistency.
- Step 5: Stir in the adobo seasoning, cumin, garlic powder, and black pepper, then taste the sauce and add salt if needed.
- Step 6: Remove the sauce from the heat and use it immediately for enchiladas.
If not, let the sauce cool and store it in a jar with a lid or an airtight container in the refrigerator for up to one week. You can also freeze the enchilada sauce for up to 3 months.
Hint: Whisk continuously when adding the chicken broth to the roux. This helps to create a smooth, lump-free sauce, ensuring the final texture is perfect for coating your enchiladas.
Substitutions & Variations
- Cheese - For cheesy flavor, consider adding cheese to the sauce. Try cream cheese, mozzarella, pepper jack, Monterey jack, or another favorite.
- Spicy - Add green chiles or cayenne pepper for a kick of spice.
- Fresh Herbs - For an herby taste, add thyme, basil, or oregano.
Equipment
To make this sour cream enchilada sauce, you'll need a medium-sized skillet, a whisk, and a spoon. A measuring cup for the chicken broth and measuring spoons for the seasonings will also be helpful. Having a jar or airtight container ready for storing any leftover sauce is a good idea too.
Storage
Once it has cooled to room temperature, store leftover sour cream enchilada sauce in an airtight container like a mason jar. It will last up to 1 week in the fridge.
To reheat, place it over low heat on the stove, stirring every 30 seconds until it is warmed through.
Top tip
To prevent curdling, take about 1-2 tablespoons of the hot roux and mix it into the sour cream with a spoon before adding the sour cream to the roux.
This step ensures the sour cream is brought up to temperature, preventing it from curdling when added to the hot roux.
What to Serve with Sour Cream Enchilada Sauce
- Enchiladas - Try this sauce in any variety of enchilada recipes. SoThe creamy sauce pairs perfectly with the tender meat and melted cheese inside the tortillas.
- Migas - Make a delicious breakfast or brunch with Tex-Mex migas. The sour cream enchilada sauce adds an extra layer of flavor to the crispy tortilla strips and scrambled eggs.
- Seafood - Drizzle the sauce over shrimp tacos or baked cod. It complements fish, bringing a creamy and tangy element to each bite.
- Meatballs - This rich sauce enhances the savory flavors of meatballs, making for a delightful dish.
- Chips - Use it as a dip for tortilla chips, adding a burst of flavor to every crispy chip.
FAQ
Why would you put sour cream in sauce?
Adding sour cream to the sauce gives it a rich, creamy texture and a tangy flavor that enhances the overall taste. It also helps to balance the spices and adds a smooth consistency, making the sauce more luxurious and perfect for coating dishes like enchiladas.
What is white enchilada sauce made of?
This easy sour cream enchilada sauce is made from a base of unsalted butter and olive oil, which are combined with flour to create a roux. Then chicken broth is whisked in to create a smooth, thickened sauce. The addition of sour cream provides a creamy texture, while adobo seasoning, cumin, garlic powder, and black pepper add flavor.
What should I do if my sauce is too thick?
If the sauce is too thick, gradually add more chicken broth, a little at a time, while whisking continuously until you reach the desired consistency. You want the sauce to be smooth and gravy-like.
How do I prevent the sour cream from curdling when adding it to the hot roux?
To prevent curdling, take about 1-2 tablespoons of the hot roux and mix it into the sour cream before adding it to the skillet. This step brings the sour cream up to temperature and ensures a smooth, creamy sauce.
Related
Looking for other delicious sauce recipes? Try these:
Pairing
These are my favorite dishes to serve with enchilada sour cream sauce:
📖 Recipe
Ingredients
- 2 tablespoons Butter unsalted
- 1 tablespoon Olive oil
- ¼ cup Flour
- 3 cups Chicken broth more for thinning sauce as needed
- 1 cup Sour cream
- 2 teaspoons Adobo seasoning
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Black pepper
Instructions
- Add the butter and olive oil to a skillet over medium heat and allow the butter to melt. Once the butter is melted, sprinkle the flour into the skillet and stir it in with a whisk.
- Continue stirring the flour around for 1-2 minutes to let the flour absorb all of the fat, and to cook off the flour taste. Now gently pour in the chicken broth while whisking vigorously. Keep whisking until a roux is formed and the mixture is smooth and thickened.
- Add about 1-2 tablespoons of the hot roux to your sour cream and mix it in with a spoon. This is to bring the sour cream up to temperature so that it does not curdle when you add it into the hot roux.
- Once the sour cream is tempered, add it into the roux, and mix it until it is completely combined. If the roux gets too thick, add a bit more chicken broth until you get your desired consistency, (you want a gravy-like consistency).
- Add in all of your seasonings, including the adobo seasoning, cumin, garlic powder, and black pepper, and mix them until they are fully combined. Taste the sauce and add salt if needed. Remove the sauce from the heat.
- Use the sauce right away to make enchiladas, or once the sauce has cooled you can store it in a jar with a lid, or an airtight container in the refrigerator for up to one week. You can also freeze the enchilada sauce for up to 3 months.
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