Dreamy Sour Cream Enchilada Sauce Recipe
Transform your Mexican dishes with this velvety sour cream enchilada sauce recipe that strikes the perfect balance between tangy and creamy!
Equipment
- Medium Saucepan
- Whisk or Spoon
- Measuring Cups and Spoons
- 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
- Optional: 1 tablespoon fresh lime juice
Instructions
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 recipe starts with a proper roux for the best texture.
Create the Base:
- Gradually whisk in chicken broth.
- Continue whisking until smooth and slightly thickened.
- Add green chilies and all dry seasonings.
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.
Notes
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- Store this sour cream enchilada sauce recipe in an airtight container.
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- Keeps in refrigerator for up to 5 days.
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- Freeze for up to 3 months.
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- Reheat gently over low heat, whisking occasionally.