This white enchilada sauce will change the way you think about Mexican food at home. The creamy texture and tangy flavor make it better than anything you can buy in a jar. You can make it in just 15 minutes with ingredients you probably already have.
What Is Sour Cream Enchilada Sauce?
Sour cream enchilada sauce is a white, creamy sauce made with a butter and flour base. It gets its rich flavor from sour cream and chicken broth. This sauce is popular in North Texas and offers a milder alternative to traditional red enchilada sauce.
The sauce has a thick, velvety texture that coats enchiladas perfectly. It tastes tangy and slightly savory, with none of the spice you find in red sauces.
Why Make This Sauce at Home?
No Preservatives: Store-bought sauces contain additives and chemicals. Your homemade version has real ingredients.
Better Taste: Fresh sauce tastes brighter and creamier than anything from a can.
Cost Savings: Making it yourself costs less than buying jarred sauce.
Quick Prep: From start to finish, you need only 15 minutes.
Control Over Flavor: Add more spice or keep it mild. The choice is yours.
Core Ingredients You Need
Main Components
- Butter (3 tablespoons): Creates the base roux. Use salted or unsalted.
- All-Purpose Flour (3 tablespoons): Thickens the sauce.
- Chicken Broth (1.5 to 2 cups): Forms the liquid base. Use vegetable broth for a vegetarian option.
- Sour Cream (1 cup): Adds creaminess and tang. Full-fat works best.
- Garlic Powder (1 teaspoon): Brings savory depth.
- Onion Powder (1 teaspoon): Adds sweet, savory notes.
- Salt (1/2 teaspoon): Enhances all flavors.
Optional Add-Ins
- Green Chiles (4 oz can): Adds mild heat and tang
- Cream Cheese (2 tablespoons): Makes sauce extra rich
- Monterey Jack Cheese (1/2 cup): Creates a cheesy version
- Cayenne Pepper (pinch): Increases heat level
- Lime Juice (1 tablespoon): Brightens the flavor
- Fresh Cilantro (2 tablespoons): Adds freshness
Step-by-Step Instructions
Step 1: Make the Roux
Melt butter in a medium saucepan over medium heat. Do not let it brown. Add flour and whisk constantly for 1 minute. The mixture should become bubbly and slightly golden.
Step 2: Add Liquid
Slowly pour in chicken broth while whisking. Add it gradually to prevent lumps. Keep whisking until the mixture is smooth. Add garlic powder, onion powder, and salt.
Step 3: Thicken the Sauce
Bring the mixture to a boil over medium heat. Stir frequently. Cook for 2-3 minutes until it thickens enough to coat the back of a spoon.
Step 4: Cool and Add Sour Cream
Remove pan from heat. Let it cool for 5-10 minutes. This step is crucial. If you add sour cream to hot sauce, it will curdle and separate. After cooling, stir in sour cream until smooth.
Step 5: Add Extras
If using green chiles, cream cheese, or shredded cheese, add them now. Stir on low heat for 3-4 minutes until cheese melts. Keep the temperature low to prevent curdling.
How to Prevent Curdling
Curdled sauce looks grainy and separated. Here’s how to avoid it:
- Always remove the pan from heat before adding sour cream
- Wait at least 5 minutes for the mixture to cool
- Keep heat on low when reheating
- Never let the sauce boil after adding sour cream
- If sauce does curdle, use an immersion blender to smooth it out
Tips for the Perfect Sauce
Use Room Temperature Sour Cream: Cold sour cream takes longer to blend smoothly.
Whisk Constantly: This prevents lumps from forming in your roux.
Adjust Thickness: If sauce is too thick, add more broth 1 tablespoon at a time. If too thin, simmer longer before adding sour cream.
Taste as You Go: Add salt and seasonings gradually. You can always add more.
Fresh Spices Matter: Old garlic powder and onion powder lose flavor over time.
What to Serve With This Sauce
Traditional Uses
Pour this sauce over chicken enchiladas for a classic meal. It also works perfectly with:
- Beef enchiladas
- Cheese enchiladas
- Veggie enchiladas with beans and peppers
Creative Applications
Over Pasta: Use it like alfredo sauce on fettuccine or penne.
As a Dip: Serve warm with tortilla chips or fresh vegetables.
On Tacos: Drizzle over soft or hard shell tacos.
With Rice and Beans: Pour over Mexican rice or black beans.
On Fish: Top grilled or baked fish with the sauce.
Wet Burritos: Cover burritos with sauce and bake.
Breakfast Dish: Use for huevos rancheros or breakfast burritos.
Storage and Reheating
Refrigerator Storage
Store in an airtight container or mason jar. The sauce keeps for 5-7 days in the fridge. It will thicken as it sits.
Reheating Instructions
Stovetop Method: Pour sauce into a pan over low heat. Stir every 2-3 minutes. Add a splash of chicken broth if too thick.
Microwave Method: Use 30-second intervals. Stir after each interval to ensure even heating.
Can You Freeze It?
Freezing is not recommended. When cream sauces freeze, the water separates from the fat. After thawing, the sauce becomes grainy and does not blend back together smoothly.
Common Questions
Can I use vegetable broth instead of chicken broth?
Yes. The flavor will be slightly different but still good. Add 1 teaspoon of vegetable bouillon paste for more flavor.
What if I only have low-fat sour cream?
It works, but the sauce will be less rich and creamy. Full-fat sour cream gives the best texture and taste.
How do I make this spicier?
Add cayenne pepper, hot sauce, diced jalapeños, or use hot green chiles instead of mild ones.
Can I make this dairy-free?
Replace butter with coconut oil or vegan butter. Use dairy-free sour cream. The taste changes but it still works.
Why is my sauce lumpy?
You probably added the liquid too quickly. Whisk constantly and add broth slowly. Use an immersion blender to fix lumps.
How much sauce do I need for enchiladas?
This recipe makes about 2-2.5 cups. That’s enough for 8-10 enchiladas with sauce on top and bottom.
Nutrition Information (Per 1/4 Cup Serving)
- Calories: 75
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 18mg
- Sodium: 150mg
- Carbohydrates: 3g
- Protein: 1.5g
Note: Values change based on ingredients used and serving size.
Recipe Variations to Try
Green Chile Version
Add one 4-ounce can of diced green chiles. Use mild for gentle heat or hot for more kick. Blend chiles in a food processor for smoother sauce.
Extra Cheesy Sauce
Stir in 1/2 to 1 cup of shredded Monterey Jack, pepper jack, or white cheddar cheese. Melt on low heat while stirring.
Sun-Dried Tomato Twist
Add 2 tablespoons of minced sun-dried tomatoes (packed in oil). This adds color and a slightly sweet flavor.
Salsa Verde Style
Mix in 1/2 cup of salsa verde for a tangy, green flavor. This works especially well with chicken enchiladas.
Poblano Pepper Addition
Roast and dice 2 poblano peppers. Add them to the sauce for a smoky, mild heat.
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Meal Prep and Planning
Make a double batch and use it throughout the week:
Monday: Chicken enchiladas Tuesday: Pour over pasta with grilled chicken Wednesday: Use as a dip for quesadillas Thursday: Top fish tacos Friday: Make breakfast enchiladas with eggs and sausage
Pairing Suggestions
This sauce goes well with many sides:
- Mexican rice
- Refried beans
- Black beans with corn
- Fresh salad with cilantro lime dressing
- Chips and salsa
- Guacamole
- Pico de gallo
For a complete meal, serve enchiladas with sauce alongside rice and beans. Add a simple green salad to balance the richness.
Why This Recipe Works
The butter and flour roux creates a thick base that holds everything together. Chicken broth adds savory depth without overpowering other ingredients. Sour cream brings tangy creaminess that balances the richness.
The cooling step prevents curdling, which would ruin the texture. Low heat when adding dairy keeps everything smooth. Simple seasonings like garlic and onion powder let the sour cream flavor shine.
Making It Your Own
Start with this basic recipe. Once you master it, try these changes:
- Use different broths like turkey or ham
- Add cumin for earthier flavor
- Include diced onions or bell peppers
- Mix in cooked corn kernels
- Add fresh herbs like parsley or oregano
- Use flavored sour cream like chipotle or jalapeño
Serving Size Guide
For a family dinner of 4-6 people, you’ll need:
- 8-10 flour or corn tortillas
- 2 cups cooked, shredded chicken
- 2 cups shredded cheese
- 2-2.5 cups of this sauce
- Toppings like cilantro, onions, avocado
Equipment You Need
- Medium saucepan (2-3 quart size)
- Wire whisk
- Measuring cups and spoons
- Wooden spoon or spatula
- Storage container with lid
Basic kitchen tools are all you need. No special equipment required.
Historical Context
Sour cream enchiladas became popular in North Texas restaurants during the mid-20th century. They offered a milder alternative to traditional Mexican enchiladas with red sauce. The dish represents Tex-Mex cuisine, which blends Mexican flavors with American tastes.
Many families in Texas consider this their go-to enchilada recipe. It appears at family gatherings, potlucks, and weeknight dinners. The white sauce makes the dish approachable for those who don’t enjoy spicy food.
Final Thoughts
This sour cream enchilada sauce brings restaurant-quality flavor to your home kitchen. The recipe is simple enough for beginners but delivers results that impress everyone. Make it once and you’ll never buy jarred sauce again.
The 15-minute prep time fits into busy schedules. You can make it ahead and reheat it when needed. Use it beyond enchiladas to add creamy, tangy flavor to many dishes.
Try this sauce tonight and see why families have made it a tradition for generations. The creamy texture and balanced flavor will make it your new favorite way to enjoy Mexican-inspired meals.
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