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a white bowl with sour cream enchilada sauce dotted with green onions. A bowl of tomatoes, a bowl of cheese, a bowl of black beans and a white casserole dish peek in from the sides.

Sour Cream Enchilada Sauce

This easy Sour Cream Enchilada Sauce recipe is a family favorite. The flavorful creamy white sauce makes the best sour cream chicken enchiladas.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sauce
Cuisine American, Mexican
Servings 6 people
Calories 146 kcal

Ingredients
  

  • 1 1/2 cups chicken stock divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup sour cream
  • 1 1/2 tablespoons cornstarch
  • 1 4 ounce can mild green chiles
  • 1/2 cup Monterey Jack cheese
  • 1/2 teaspoon kosher salt

Instructions
 

  • Grate your fresh cheese and set aside. Warm one cup of chicken stock (reserve 1/2 cup) in a large sauce pan over medium heat. Add the garlic powder and onion powder, and stir to combine. Bring the stock to a simmer.
  • Reduce heat to low and add the sour cream. You don't want the pot to be too hot when adding the sour cream, or it could curdle. Stir for 2-3 minutes until the sour cream is well combined in the sauce. Let it come back up to a low simmer.
  • In a small bowl, combine the reserved chicken broth with the cornstarch and whisk until no lumps remain to create a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly for about 2-3 minutes until the sauce has thickened.
  • When the sauce is thick enough to coat the back of a spoon, stir in the green chilis. Add the cheese, and stir it in until fully melted. If you feel the sauce is too thick, whisk in a little bit more chicken stock or water. Season the sauce with salt to taste.
  • Use this sauce to make my sour cream chicken enchilada casserole! Or use it to make traditional rolled-up white chicken enchiladas. Just fill flour tortillas (or corn tortillas for a gluten-free option) with cooked shredded chicken breast, black beans, and any other fillings you like, and roll them up. Place seam side down in a large casserole dish. Pour sauce over the top, and bake at 350 degrees F for 20-30 minutes. Oh so easy!!

Nutrition

Calories: 146kcalCarbohydrates: 7gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 33mgSodium: 424mgPotassium: 148mgFiber: 0.4gSugar: 2gVitamin A: 337IUVitamin C: 7mgCalcium: 119mgIron: 1mg
Keyword enchilada sauce, sour cream enchilada sauce
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