The Ultimate Homemade Sour Cream Enchilada Sauce: Creamy, Easy, and Irresistibly Flavorful

Prepare to revolutionize your weeknight meals with this incredibly easy-to-make Homemade Sour Cream Enchilada Sauce. Forget bland, store-bought alternatives; this velvety, rich sauce is so delicious, you’ll be tempted to eat it straight from the bowl! But truly, its magic shines brightest when it’s generously drizzled over a batch of Chicken Enchiladas or any of your favorite Tex-Mex dishes. What makes it even better? Knowing it’s made from scratch with simple, wholesome ingredients, free from any artificial preservatives or unnecessary additives.

Freshly made Sour Cream Enchilada Sauce in a glass jar, ready for use or storage.

Once you experience the superior taste and effortless preparation of this homemade version, you’ll never look back at jarred or canned enchilada sauces again. This recipe cleverly bypasses the need for condensed chicken soup, offering a far more authentic and flavorful foundation for your enchiladas. It’s a game-changer for anyone seeking a quick yet incredibly satisfying Tex-Mex sauce.

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Why Choose Homemade?

There’s a distinct difference between homemade and store-bought, especially when it comes to sauces. Our homemade sour cream enchilada sauce offers a depth of flavor and freshness that pre-packaged options simply cannot match. You have complete control over the quality of ingredients, allowing you to avoid high sodium content, artificial flavors, and preservatives. This not only results in a healthier dish but also one that tastes infinitely better. Plus, the satisfaction of creating such a versatile and flavorful sauce from scratch is incredibly rewarding.

Essential Ingredients for Your Creamy Sauce

The beauty of this sauce lies in its simplicity. You’ll be amazed at how a handful of basic, everyday ingredients can transform into something so profoundly delicious. Most of these items are likely already staples in your pantry or fridge, making it incredibly easy to whip up this sauce on a whim whenever a craving strikes.

A selection of fresh ingredients laid out for making the Sour Cream Enchilada Sauce.

For the green chilies, I prefer using small cans of diced green chilies, which are readily available in any grocery store. They provide a mild, earthy flavor that complements the sour cream beautifully. However, if you’re a fan of a little more heat, don’t hesitate to grab the hot variety or even toss in some finely diced fresh or pickled jalapeños for an extra kick. This recipe is wonderfully adaptable to your preferred spice level.

For precise ingredient measurements and detailed, step-by-step instructions, simply use the JUMP TO RECIPE button at the top of the post, or scroll down to the bottom of the page to find the comprehensive recipe card.

Crafting Your Perfect Sour Cream Enchilada Sauce

Creating this rich and creamy sauce is a straightforward process, broken down into a few simple steps. The key to a fantastic sauce often begins with a well-made roux, and this recipe is no exception. First, in a medium-sized saucepan over medium heat, melt your unsalted butter. Once the butter is fully melted and slightly shimmering, gradually whisk in the all-purpose flour. Continue to cook this mixture, stirring constantly, for about 2-3 minutes. This step is crucial for cooking out the raw flour taste and creating a golden, aromatic roux, which will serve as the thickening base for our sauce. Season this roux lightly with kosher salt and fresh cracked black pepper at this stage to build layers of flavor.

Thickening the butter and flour mixture (roux) in a large pot for the sauce base.

Next, slowly pour in the chicken stock while continuously whisking to prevent lumps. Add the chicken bouillon paste; this paste is a secret weapon for intensifying the chicken flavor, giving your sauce an incredible depth. Stir in the canned diced green chilies. Bring the entire mixture to a gentle boil, then reduce the heat to a simmer. Allow the sauce to simmer for approximately 5-7 minutes, stirring occasionally. During this time, the sauce will thicken beautifully, and all the flavors will meld together harmoniously, creating a rich and aromatic base.

Sour cream being carefully added to the thickened enchilada sauce base.

Smoothly whisking the sour cream into the creamy sauce.

Once the sauce has reached your desired consistency, turn off the heat on the stove. This is a critical step: allow the mixture to cool for about 10 minutes at room temperature before adding the sour cream. Adding sour cream to a piping hot liquid can cause it to curdle, resulting in a grainy texture. Once slightly cooled, gently fold in the sour cream and whisk until the sauce is completely smooth and luscious. Your homemade sour cream enchilada sauce is now ready to elevate your culinary creations! Use it immediately to assemble your favorite enchiladas, or transfer it to an airtight jar for later use. It stores beautifully in the refrigerator for up to two weeks, making it an excellent make-ahead option for busy days.

A jar of the finished homemade Sour Cream Enchilada Sauce, perfect for meal prepping.

Expert Notes & Pro Tips for the Best Sauce

While this recipe is primarily designed to complement enchiladas, its versatility is truly boundless. This rich and tangy sauce makes a fantastic topping for chimichangas, a delightful dipping sauce for quesadillas and flautas, or even a creamy base for casseroles. Experiment with it; you might discover new favorite ways to enjoy its incredible flavor!

Storing your homemade sauce correctly ensures its longevity and maintains its delicious flavor. Any extra sauce can be safely kept in an airtight container or jar in the refrigerator for up to two weeks. This makes it perfect for meal prepping or having a quick sauce on hand. However, it’s important to note that freezing sour cream-based sauces is generally not recommended. Sour cream tends to separate and take on a grainy, undesirable texture once frozen and thawed. For the best quality, always consume within two weeks when refrigerated.

For an extra layer of flavor and a subtle smokiness, consider roasting your own fresh poblano or Anaheim peppers before dicing them and adding them to the sauce. This simple step can elevate the taste profile significantly.

Versatile Substitutions for Every Diet

This recipe is incredibly flexible, allowing for several substitutions to suit various dietary needs or preferences without compromising on taste:

**Dairy-Free Sour Cream Enchilada Sauce:** To make this recipe completely dairy-free, simply swap the unsalted butter for an equal amount of coconut oil or your preferred vegan butter substitute. For the sour cream, use a high-quality vegan sour cream. Many excellent plant-based sour cream alternatives are available today that will yield a wonderfully creamy and tangy sauce, performing just as well as traditional sour cream.
**Stock Alternatives:** While chicken stock provides the deepest and most traditional flavor, you can certainly use vegetable stock if you prefer or need a vegetarian option. To boost the savory depth when using vegetable stock, incorporate vegetable bouillon paste along with it. This concentrated paste adds a richer umami flavor that can sometimes be missing in standard vegetable broths. Beef broth can also be used for a slightly different, richer flavor profile.
**Spice Level Adjustments:** If you crave more heat, don’t limit yourself to just hot green chilies. A pinch of cayenne pepper, a dash of your favorite hot sauce, or even finely minced fresh jalapeños or serrano peppers added during the simmering stage can dramatically increase the spice. Remember to taste as you go to achieve your desired level of heat.
**Gluten-Free Option:** To make this sauce gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum, or use cornstarch. If using cornstarch, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water for every 2 tablespoons of flour. Whisk this slurry into the simmering sauce instead of the roux, and cook until thickened.

Close-up of the finished Sour Cream Enchilada Sauce in a charming glass jar, ready for the fridge.

Frequently Asked Questions (FAQs)

Here are answers to some common questions about making and using this delicious sour cream enchilada sauce:

Can I make this sauce ahead of time?

Absolutely! This sauce is perfect for meal prepping. You can prepare it up to two weeks in advance and store it in an airtight container in the refrigerator. This allows you to have a delicious homemade sauce ready to go whenever you’re ready to make enchiladas or other Tex-Mex dishes.

How long does homemade sour cream enchilada sauce last?

When stored properly in an airtight container in the refrigerator, the sauce will maintain its quality and freshness for up to two weeks.

Can I freeze sour cream enchilada sauce?

It’s generally not recommended to freeze sour cream-based sauces. The sour cream tends to separate and change texture when thawed, becoming grainy or watery. For the best results, enjoy this sauce fresh or keep it refrigerated for up to two weeks.

How can I make the sauce spicier?

To add more heat, you can use hot diced green chilies instead of mild ones. You can also incorporate a pinch of cayenne pepper, a dash of your favorite hot sauce, or even some finely minced fresh jalapeños or serrano peppers when you add the green chilies to the simmering sauce.

What are other ways to use this sauce besides enchiladas?

This versatile sauce is fantastic for much more than just enchiladas! Try it as a topping for chimichangas, burritos, or tacos. It makes an excellent dip for quesadillas, taquitos, or flautas. You can also use it as a creamy base for chicken or vegetable casseroles, or even drizzle it over nachos for an extra layer of flavor.

More tasty Tex-Mex recipes!

Mexican Guacamole Recipe

Ground Beef Enchiladas

Black Bean Dip Recipe

Roasted Chili Corn Salsa

Easy Chicken Fajitas

Pollo Asado Recipe

Topo Chico Margarita

Creamy Chicken Enchilada Casserole

Elotes Style Corn with Furikake

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📖 Recipe

Yield: 6 cups

Sour Cream Enchilada Sauce

Prep Time:
5 minutes

Cook Time:
20 minutes

Total Time:
25 minutes

This super easy-to-make Sour Cream Enchilada Sauce is so good you’ll want to eat it by the bowl full. But use it to make my Chicken Enchiladas, it’s even better that way!

Ingredients

2 tablespoons Unsalted Butter
2 tablespoons All-Purpose Flour
Kosher Salt
Fresh Cracked Black Pepper
2 cups Chicken Stock
1 tablespoon Chicken Better than Bouillon
1 4-ounce can Diced Green Chilies
2 cups Sour Cream

Instructions

In a medium saucepan, melt the butter and whisk in the flour, cook for 2-3 minutes to form a roux. Season with a ½ teaspoon Kosher Salt and ¼ teaspoon black pepper.

Whisk in the chicken stock and bouillon, and bring the mixture to a boil. Add the green chilies.

Reduce to a simmer and cook 5 minutes longer. The mixture should get thick.

Allow the mixture to cool for about 10 minutes at room temp, then stir in the sour cream.

Use the sauce to top chicken enchiladas, chimichangas, quesadillas, or flautas.

Notes

Notes & Tips

I mostly use this recipe in conjunction with enchiladas. But it would also be a GREAT sauce for chimichangas, or for dipping quesadillas or flautas in.

Extra sauce can be kept in the fridge for up to 2 weeks, but do not freeze the sauce, it doesn’t hold well to being frozen and thawed.

Substitutions

If you would like to keep this a Dairy-Free Sour Cream Enchilada Sauce, replace the butter with coconut oil or a vegan butter substitute, and use a vegan sour cream. It actually works really well with vegan sour cream too!

Chicken stock results in the best flavor in my opinion, but you could use vegetable stock if needed. But use vegetable bouillon paste too, it will add more flavor to the end sauce.

Did you make this recipe?

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Velvety Sour Cream Enchilada Sauce