Easy Sour Cream Enchilada Sauce Recipe

Name: Easy Sour Cream Enchilada Sauce Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cups chicken stock; 1 chicken bouillon cube, crumbled (or 1 tsp chicken bouillon powder or 1 tsp Better Than Bouillon); 1/2 tsp garlic powder; 3 tbsp butter (salted or unsalted); 3 tbsp all-purpose flour; 1 tbsp canned diced green chilis; 1/2 cup sour cream (full fat or reduced fat)

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This sour cream enchilada sauce recipe is quick, easy and packed with flavor! It’s the perfect, creamy white sauce for my sour cream enchiladas! And it’s soooo versatile–you can even serve it over pasta or heck, just dip some bread or tortilla chips in it! It’s THAT yummy!

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Sour cream enchilada sauce in a jar with cilantro around it.

Mexican food or “Taco Tuesday” is a night my whole family can get on board with! Tacos, burritos, quesadillas, enchiladas, you name it and we’re on board!

If you have never had white chicken enchiladas, AKA: enchiladas with sour cream sauce, YOU ARE MISSING OUT!!

This delicious sauce can be poured over pretty much anything and make it amazing but it’s especially made for the best sour cream chicken enchiladas!

This white sauce is so fast, you will be shocked at how easy it is to make homemade enchilada sauce!

WHY YOU’LL LOVE THIS RECIPE

Smooth, creamy sauce that’s packed with flavor!
Easy recipe--you can whip this sauce up in a few minutes!
Perfect homemade sauce for my sour cream enchiladas!!
Sooo versatile! You can use this sauce for so many other recipes!

RECIPE INGREDIENTS

You’ll need the following ingredients to make this perfect Sour Cream Enchilada Sauce Recipe:

Ingredients needed to make this easy sour cream enchilada sauce.

INGREDIENT NOTES

Sour Cream: I have used both full fat and reduced fat and both have worked just fine!

Chicken bouillon: You can also use 1 teaspoon of Better Than Bouillon or 1 tsp of chicken bouillon powder. Don’t skip this ingredient! It gives the sauce such a rich flavor!

Green Chilis: Some people like to use the entire 4oz. can of diced green chilis in this sauce. I prefer to only use 1 tablespoon–I think it’s a good balance of acidity and flavor. You can absolutely use more if you wish!

Chicken Stock: Regular chicken broth also works.

HOW TO MAKE SOUR CREAM ENCHILADA SAUCE: STEP BY STEP

Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!

Step 1: In a small bowl or large measuring cup, whisk together chicken stock, chicken bouillon and garlic powder.

Chicken stock and spices stirred together in a large measuring cup.

Step 2: In a large skillet over medium heat, melt butter. When butter is melted, add flour, stir and cook for one minute.

Butter and flour in a large skillet to make a roux with a wooden spoon.

Step 3: Slowly add chicken stock mixture, whisking or stirring as you add it. Continue to cook for for 3-5 minutes until the sauce thickens and coats the back of a spoon.

Step 4: Turn heat down to LOW and add sour cream and green chilis. Cook the sauce 1-2 minutes more until just heated through. Sauce should be creamy and smooth.

Sour cream enchilada sauce in a skillet.

RECIPE TIPS & TRICKS

When adding in the sour cream, ensure that your skillet is on LOW HEAT. You don’t want the sour cream to get too hot, or it will curdle and separate. Just keep your skillet on low, add the sour cream and continue stirring until the sauce is heated through.

STORAGE & REHEATING

Storage: Store this sour cream enchilada sauce in an airtight container (mason jars work great) in the fridge for up to a week.
Freezing: Because the sour cream has a tendency to separate, I do not recommend freezing this sauce.
Reheating: This sauce will thicken a bit as it sits. You can reheat it in a medium saucepan over medium heat for a few minutes. If sauce is too thick, add a splash of chicken stock to thin it out a bit.

A white baking dish with sour cream enchiladas. — Ready to make these delicious sour cream enchiladas??! Get the recipe here!

ADDITIONS AND SUBSTITUTIONS

Chicken Stock: Vegetable stock can be used, although the flavor will be slightly different.
Heat/Spice: To add a bit of heat to this sauce, add in a dash of cayenne pepper, hot sauce or chili powder.
Cheese: If you want this white sauce to be a CHEESY white sauce, stir in 1/2 cup of your favorite shredded cheese to the sauce along with the sour cream…and voila! You have a delicious homemade cheese sauce!

FREQUENTLY ASKED QUESTIONS

How can I use this sauce?

This sauce was made for my sour cream enchiladas. However, there are SO MANY other uses for it:

1. Pasta: Pour this sauce over pasta and add chicken or shrimp, too! It’s fantastic over gnocchi!
2. Burritos: Pour it over a burrito and make a pseudo wet burrito!
3. Fish: Pour this sauce over fish — so yummy served with rice pilaf or even Mexican rice!
4. Black Beans: Pour it over black beans for a fancy “sour cream.”
5. Tacos: Pour this sauce right on your tacos…it acts as your “sour cream” but wayyy more flavorful!

How do you add sour cream to sauce without it curdling or separating?

When sour cream gets too hot it will curdle and separate. The key is to add the sour cream and keep your pan on a very low heat, so you warm the sauce through, without bringing it to a boil. The result will be a smooth, creamy sauce.

Jar of sour cream enchilada sauce with a spoon.

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