Description
Transform your Mexican dishes with this velvety sour cream enchilada sauce recipe that strikes the perfect balance between tangy and creamy!
Ingredients
Scale
- 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
1. Prepare the Roux:
- Melt butter in a medium saucepan over medium heat.
- Whisk in flour and cook for 1-2 minutes until golden.
- This sour cream enchilada sauce starts with a proper roux for the best texture.
2. Create the Base:
- Gradually whisk in chicken broth.
- Continue whisking until smooth and slightly thickened.
- Add green chilies and all dry seasonings.
3. Add Sour Cream:
- Reduce heat to low.
- Slowly stir in sour cream until fully incorporated.
- Simmer gently for 5-7 minutes until the sauce reaches desired consistency.
- Add lime juice if using.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Calories: 157
- Sugar: 1.2g
- Sodium: 370 mg
- Fat: 14g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 2.5g
- Cholesterol: 0 mg