Dreamy Sour Cream Enchilada Sauce Recipe

Why You Will Love This Sour Cream Enchilada Sauce

Velvety Sour Cream Enchilada Sauce

Transform your Mexican dishes with this velvety sour cream enchilada sauce recipe that strikes the perfect balance between tangy and creamy. This versatile sour cream enchilada sauce recipe combines traditional Mexican flavors with rich sour cream, creating a luxurious blanket for your favorite enchiladas. Perfect for family dinners, potlucks, or when you’re craving restaurant-quality Mexican food at home.

Sour Cream Enchilada Sauce for Restaurant-Quality Flavor

Discover the magic of this sour cream enchilada sauce recipe, a game-changing twist on traditional Mexican cuisine that will transform your enchiladas into a restaurant-worthy masterpiece. Unlike the typical red or green enchilada sauces, this sour cream enchilada sauce recipe creation offers a luxurious, tangy blanket of flavor that seeps into every bite of your enchiladas. Its texture is pure luxury, smooth and pourable when warm, yet thick enough to cling to every ridge of your tortillas. As it bakes, it creates a mouthwatering golden crust on top while keeping the enchiladas moist and flavorful underneath.

The Secret to Perfect Sour Cream Enchilada Sauce

This sour cream enchilada sauce recipe strikes an irresistible balance between rich dairy notes and aromatic spices. The full-fat sour cream provides a luscious base, while green chilies add a gentle heat that doesn’t overwhelm. The addition of Mexican oregano and cumin brings authentic depth, while garlic and onion powders create a savory foundation that makes this sour cream enchilada sauce recipe simply unforgettable.

Equipement

• Medium Saucepan
• Whisk or Spoon
• Measuring cups and spoons
• Ladle
• Small Bowl

Ingredients

• 2 cups sour cream (full-fat recommended)
• 2 cups chicken broth (or vegetable broth for vegetarian option)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
• 1 (4 oz) can diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried oregano (Mexican oregano preferred)
• ¼ teaspoon white pepper
• Salt to taste
• 1 tablespoon fresh lime juice (optional)

Instructions

Step 1: Prepare the Roux

Melt butter in a medium saucepan over medium heat, then whisk in the flour and cook for 1 to 2 minutes until it turns golden. This sour cream enchilada sauce recipe starts with a proper roux, which gives it the smoothest, richest texture.

Step 2: Create the Base

Gradually whisk in the chicken broth, continuing to whisk until the mixture is smooth and slightly thickened. Once it reaches the right consistency, add the green chilies and all the dry seasonings, stirring to combine.

Step 3: Add Sour Cream

Reduce the heat to low and slowly stir in the sour cream until it’s fully incorporated. Let the sauce simmer gently for 5 to 7 minutes, until it reaches your desired consistency. Add the lime juice at the end if you’re using it, and give it one final stir before serving.

Making Ahead & Storage

• Store this sour cream enchilada sauce in an airtight container.
• Keeps in refrigerator for up to 5 days.
• Freeze for up to 3 months.
• Reheat gently over low heat, whisking occasionally.

Expert Tips

• Never boil the sour cream enchilada sauce.
• Keep heat low when adding sour cream to prevent curdling.
• Room temperature sour cream blends better.
• For thinner sauce, add more broth.
• For thicker sauce, simmer longer.
• Sauce will thicken as it cools.

Presentation Ideas

• Drizzle warm sour cream enchilada sauce over prepared enchiladas.
• Garnish with:
  • Fresh cilantro
  • Diced tomatoes
  • Sliced green onions
  • Crumbled queso fresco
  • Lime wedges

Nutritional Insights

This sour cream enchilada sauce recipe adds creamy texture and rich flavor, with sour cream offering calcium and healthy fats. It’s low in carbs, making it great for low-carb or keto diets, though best enjoyed in moderation due to its calorie content. A tasty, nutrient-rich way to elevate your meals.

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