How to Make Sour Cream Enchilada Sauce from Scratch
This creamy, tangy sour cream enchilada sauce is made from scratch and comes together in just 15 minutes. It’s the perfect topping for enchiladas, burritos, or even as a dip!
Equipment
- Saucepan
- Whisk
Ingredients
Main Ingredients
- 2 tbsp butter unsalted
- 2 tbsp all-purpose flour
- 2 cups chicken broth low sodium preferred
- 1 cup sour cream full-fat for best texture
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground cumin
- 1/4 tsp salt or to taste
- 1/8 tsp black pepper
- 1/2 cup shredded cheese optional, for extra richness (cheddar or Monterey Jack)
Instructions
- In a saucepan over medium heat, melt the butter.
- Whisk in the flour and cook for 1–2 minutes, until lightly golden and bubbly.
- Gradually pour in chicken broth, whisking constantly to avoid lumps. Bring to a simmer and cook until slightly thickened, about 3–4 minutes.
- Remove from heat and stir in sour cream until fully combined and smooth.
- Season with garlic powder, onion powder, cumin, salt, and pepper. Stir well.
- If desired, stir in shredded cheese until melted for an extra creamy sauce.
- Use immediately or cool and store in the refrigerator for up to 4 days.
Notes
This sauce pairs perfectly with chicken enchiladas, beef burritos, or even as a creamy topping for baked potatoes or nachos!