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.
Whether you’re a seasoned cook or beginner in the kitchen, this recipe 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.
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.
