Creamy Sour Cream Enchilada Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
8 mins
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Total Time
13 mins
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Servings
10 servings (2.5 cups)
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Calories
98 kcal
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Course
Condiments
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Cuisine
American
Creamy Sour Cream Enchilada Sauce
Description
The Creamy Sour Cream Enchilada Sauce begins with a butter and flour roux cooked over medium-low heat to form a thick base. Adding chicken broth along with garlic and onion powders creates a flavorful gravy-like consistency upon boiling. The sauce thickens significantly during cooking, becoming dense and pudding-like.
After removing from heat and cooling slightly, cream cheese can be stirred in to add softness and richness. The final step incorporates sour cream, which thins and enriches the sauce while adding a subtle tang.
This sauce is ideal poured over enchiladas or used as a creamy complement to Mexican-style dishes. Adjusting thickness is possible by adding extra broth to achieve desired consistency. Salt or white pepper may be added to taste for seasoning.
Ingredients
- 3 tablespoons butter salted
- 3 tablespoons all-purpose flour white
- 1 ½ cups chicken broth plus extra in case you’d like a thinner sauce, or vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup sour cream
- 2 tablespoons cream cheese (optional, but recommended)
Instructions
- Add butter to a small pot over medium-low heat.
- Once the butter has melted, add the flour and whisk continuously for 1 minute, until thickened.
- Add chicken broth (or vegetable broth), garlic powder, and onion powder to the pot, whisking until fully incorporated.
- Increase heat to medium-high and let it come to a boil, whisking occasionally. This will take around 5 minutes. It will look like a super thick gravy.
- Once boiling, remove from heat and let cool down for 5 minutes. If adding cream cheese, add it now, and stir it in until it melts.
- Add the sour cream after the sauce has sat for 5 minutes and stir until fully combined.
- The sauce will be thick like pudding before it sets up. You can add more chicken broth at this stage if you’d like to thin it a bit; add a little bit and stir until the desired consistency is reached. I like it thick, but will often add 1-2 tablespoons of broth to thin it just a touch.
- Taste and add salt or white pepper, if necessary.
- Pour over enchiladas, pasta, and more!
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings (2.5 cups)
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 26mg | 9% |
| Sodium | 174mg | 7% |
| Potassium | 48mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 288IU | 6% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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