Creamy Sour Cream Enchilada Sauce Recipe

Whipping up this creamy green chile sauce is like channeling my inner culinary artist, creating a masterpiece with buttery goodness and a hint of spice. I love how it transforms from a simple saucepan concoction into the ultimate topping for my favorite enchiladas—absolute bliss in every bite!

Enchilada sauce made with sour cream is rich and lively. The tang of sour cream combined with the smoothness of the sauce makes for a delightful experience when eating but enchiladas aren’t the only thing it can be used on.

Mild green chiles are diced and added for a little extra oomph that’s really not even noticeable but allows the sauce to stand alone. Of course, you can modify any of the herbs and seasonings to your personal tastes but the cumin does such a great job carrying the flavor along that it really does make it a little more special.

Creamy Sour Cream Enchilada Sauce Recipe Ingredients

• Butter: Adds richness and a smooth, creamy texture to the sauce.
• All-purpose flour: Thickens the sauce, giving it body and consistency.
• Chicken broth: Provides savory, umami flavor enhancing the sauce depth.
• Sour cream: Adds tangy creaminess, balancing flavors and creating a velvety texture.
• Diced green chilies: Introduces mild heat and a hint of earthiness.
• Garlic powder: Infuses the sauce with aromatic, savory notes.
• Onion powder: Adds mild sweetness and savory depth to the palate.
• Ground cumin: Lends an earthy, warm spice that complements other seasonings.

Creamy Sour Cream Enchilada Sauce Recipe Ingredient Quantities

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounces diced green chilies
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• Salt and pepper to taste

How to Make this Creamy Sour Cream Enchilada Sauce Recipe

1. In a medium saucepan, over medium heat, melt the butter until it is completely melted and bubbling.

2. Add the all-purpose flour and whisk for about 1 minute, continuously, to make a smooth paste. See that there are no lumps in it.

3. Slowly add the chicken broth, whisking all the while to keep the sauce lump-free. Continue to whisk until the sauce is quite smooth and starting to thicken.

4. Lower the heat and stir in the diced green chilies. Let them meld into the sauce thoroughly.

5. Stir to combine the garlic powder, onion powder, and ground cumin with the mixture. Let the mixture continue to simmer for about 5 minutes so the flavors can all come together.

6. Take the saucepan from the heat and let it sit for a couple of minutes.

7. Softly incorporate the sour cream, mixing until the sauce is creamy and well combined. You want to avoid reheating the sauce to keep the sour cream from curdling.

8. Sample the sauce and add necessary salt and pepper to taste, mixing thoroughly after each addition.

9. If needed, return the saucepan to low heat, then stir gently until the sauce is warm throughout. Steer clear of boiling if you want to keep the texture smooth.

10. Pour the sauce atop your yummiest enchiladas or use it as a dip or drizzly topping for other Mexican-inspired dishes. It’s so good! You may want to make a double batch.

Creamy Sour Cream Enchilada Sauce Recipe Equipment Needed

1. Medium saucepan
2. Whisk
3. Measuring spoons
4. Measuring cups
5. Mixing spoon or spatula
6. Small bowl (optional, for tasting)

FAQ

• Can I use fresh chilies instead of canned diced green chilies?Absolutely, using fresh chilies is an option. All that is necessary is to ensure they are roasted and diced before being added to the sauce for the most optimal flavor.
• Can I use vegetable broth instead of chicken broth?Certainly, if you would rather have a vegetarian version of the sauce, you can use vegetable broth as a substitute.
• How can I make the sauce spicier?To ramp up the heat, you can add a pinch of cayenne pepper or some finely minced jalapeños along with the green chilies.
• Is it okay to use low-fat sour cream?Certainly, low-fat sour cream can be used, but it’s important to remember that it may very slightly change the creaminess and richness of the sauce.
• Can this sauce be made ahead of time?Certainly, you can get the sauce ready ahead of time. Put it in an airtight container in the fridge, and it will be good for up to 3 days. Heat it gently on the stovetop before you use it.
• What can I do if the sauce is too thick?If the sauce is too thick, add more chicken broth slowly until the consistency you want is reached.
• Can I freeze this sauce?It is feasible to freeze the sauce, but be aware that the texture may shift a bit after it has been thawed because of the sour cream. This is not a problem as long as the sauce is thoroughly stirred after reheating and the ingredients are re-combined.

Creamy Sour Cream Enchilada Sauce Recipe Substitutions and Variations

Olive oil or margarine can be used as substitutes for butter.
You can use cornstarch (in half the amount) or a gluten-free flour blend in place of all-purpose flour.
For a vegetarian option, vegetable broth or bouillon dissolved in water can be used in place of chicken broth.
Greek yogurt or crème fraiche can be used in place of sour cream for a similar flavor profile, judging by the taste assessments I conducted. What are your preferred kitchen stand-ins?
Fresh jalapeños (finely chopped) or a can of diced tomatoes with green chilies can replace diced green chilies for added texture and flavor.
If you don’t have garlic powder on hand, you can easily substitute it with fresh garlic. For every teaspoon of garlic powder your recipe calls for, use two cloves of fresh garlic, minced.

Pro Tips

1. Temper the Sour Cream Before incorporating the sour cream into the sauce, let it come to room temperature. This will help prevent curdling when you mix it into the warm sauce.

2. Toast the Spices For an extra depth of flavor, briefly toast the garlic powder, onion powder, and ground cumin in the dry saucepan before starting the recipe. This will help release their oils and enhance their aroma.

3. Use Fresh Garlic and Onion Substitute the garlic powder and onion powder with freshly minced garlic and chopped onions. Sauté them in butter before adding the flour for a more robust flavor.

4. Broth Quality Use a good-quality chicken broth, preferably low-sodium. This allows you to better control the saltiness of the final sauce. Homemade broth would be even better if available.

5. Chili Varieties Experiment with different types of chilies for varied heat levels and flavors. Hatch or Anaheim chilies could be used for a milder sauce, or add a small amount of jalapeño for more heat.