Sour Cream Enchilada Sauce (White Sauce)

5 from 7 votes

Sour Cream Enchilada Sauce (White Sauce)

Instantly elevate enchiladas with a rich, creamy serving of this delicious Sour Cream Enchilada Sauce. Easy to execute, and deliciously creamy - try pairing it with enchiladas filled with everything from refried beans to carnitas!

Prep Time5

Cook Time8

Total Time13

Course: condiment

Cuisine: American

Keyword: sour cream enchilada sauce

Servings: servings (2.5 cups)

Calories: 98kcal

Author: Christina Koncker

Ingredients

3 tablespoons salted butter
3 tablespoons white all-purpose flour
1 ½ cups chicken or vegetable broth (plus extra in case you’d like a thinner sauce)
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.
3 tablespoons salted butter
Once the butter has melted, add the flour and whisk continuously for 1 minute, until thickened.
3 tablespoons white all-purpose flour
Add chicken broth (or vegetable broth), garlic powder, and onion powder to the pot, whisking until fully incorporated.
1 ½ cups chicken or vegetable broth , 1 teaspoon garlic powder, 1 teaspoon onion powder
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.
2 tablespoons cream cheese
Add the sour cream after the sauce has sat for 5 minutes and stir until fully combined.
1 cup sour cream
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!

Notes

Heat will curdle sour cream so make sure you let the sauce cool at least 5 minutes before adding the sour cream to the sauce.
Balance your flavors at the end by tasting and adjusting. Maybe you need a pinch or two more salt, maybe you need to thin the sauce slightly with some chicken broth, maybe you need to add a squirt of acid to help back down in the richness department.
Store leftover sauce in a lidded container in the refrigerator; it should last at least 7 days.
*Nutrition information is approximate and was calculated using an online nutrition calculator.

Nutrition