Sour Cream Enchilada Sauce
This 5 ingredient Sour Cream Enchilada Sauce is creamy, tangy and bursting with flavor. Use it for any type of enchilada dish.
Sour Cream Sauce Recipe For Enchiladas
If you’re looking for a homemade sour cream enchilada sauce that’s creamy, tangy and bursting with flavor, look no further. This sauce is designed to elevate your enchiladas to restaurant-quality perfection.
Whether you’re a seasoned cook or beginner in the kitchen, this recipe, based on one I learned in culinary school, is simple enough for anyone to master, and it will perfectly complement any enchilada dish.
And the best part of all? It only requires 5 ingredients!
Why You’ll Love This Sour Cream Enchilada Sauce Recipe
- It’s a luxurious creamy sauce for enchiladas of all kinds – especially chicken enchiladas and veggie enchiladas!
- No need for jarred enchilada sauce when this homemade sauce takes just minutes to prepare.
- You can prepare this sauce in advance and refrigerate it until you’re ready to use it, allowing you to streamline meal prep.
Sour Cream Sauce Recipe Ingredients
- unsalted butter – one part of the roux that will thicken the sauce.
- all-purpose flour – the thickening agent in the roux.
- broth – the base of the sauce. Use vegetable broth to keep the sauce vegetarian, or chicken broth if you’re making chicken enchiladas.
- salsa verde – I’ve found that a 7 ounce can of Herdez Mild Salsa Verde or a similar brand is perfect for this recipe.
- sour cream – this is what adds the creaminess, richness and tangy flavor!
How to Make Sour Cream Enchilada Sauce
1. ROUX. In a medium saucepan, cook the butter and flour together for 1 minute, stirring constantly.
2. BROTH. Gradually whisk in the broth.
3. THICKEN. Heat the mixture to boiling and cook 2 minutes. Then, remove from the heat and let stand 5 minutes.
4. ADD. Whisk in the salsa verde and sour cream.
Enchilada Sour Cream Sauce Home Chef Tips
- You can customize the spice level and make this sauce hotter by adding a pinch of cayenne pepper or a few dashes of hot sauce.
- For extra green freshness, stir in a handful of chopped cilantro.
- This sauce is easily made vegan by using vegetable broth and dairy-free sour cream.
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How To Store Enchilada Sour Cream Sauce
Enchilada sour cream sauce can be made in advance and refrigerated in an airtight container for up to 4 days before using. Gently reheat in a small saucepan on the stove over low heat before using.
Freezing sour cream is not recommended.
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Sour Cream Enchilada Sauce
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup vegetable or chicken broth
- 1 can mild salsa verde 7 ounces
- ½ cup sour cream
Instructions
- In medium saucepan, melt butter over medium heat. Add flour and cook 1 minute, whisking constantly.
- While whisking, gradually add chicken broth until all broth is incorporated.
- Heat to boiling over medium heat. Cook for 2 minutes, stirring frequently. Remove from heat and let stand 5 minutes.
- Add salsa verde and sour cream and whisk until smooth. Makes 2 cups.
Notes
- Makes about 2 cups.
- You can customize the spice level and make this sauce hotter by adding a pinch of cayenne pepper or a few dashes of hot sauce.
- For extra green freshness, stir in a handful of chopped cilantro.
- This sauce is easily made vegan by using vegetable broth and dairy-free sour cream.
