Sour Cream Enchilada Sauce

This sour cream enchilada sauce is creamy and smooth without being heavy, and it's packed with a rich, savory flavor. It starts with a quick butter-and-flour roux, then you whisk in chicken broth and seasonings to build a velvety base. Once it cools slightly, sour cream melts in for that classic tangy creaminess, and a handful of cheddar takes it over the top. It’s the kind of sauce that makes enchiladas taste ten times better, and it comes together fast on the stove.

Why You’ll Love This Sour Cream Sauce For Enchiladas

This sour cream enchilada sauce uses simple pantry ingredients, comes together fast, and thickens into a smooth, creamy sauce without getting fussy. You can also easily control the texture. Keep it thicker for a rich, smothering enchilada sauce, or thin it with a splash of broth for a pourable sauce that coats every enchilada without feeling heavy.

Flavor-wise, it hits that perfect creamy, savory balance. The broth keeps it light and spoonable, the seasonings bring depth, and the sour cream adds that signature tang that makes enchiladas taste like enchiladas. It’s one of those sauces that tastes like you worked harder than you did, which is exactly what I want on a weeknight.

And it’s not just for enchiladas. This creamy sour cream enchilada sauce works for chicken enchiladas, beef enchiladas, and veggie enchiladas, but it’s also a sneaky all-purpose sauce. Drizzle it over burrito bowls, spoon it onto nachos, use it as a quick taco sauce, or even pour it over roasted potatoes when you want something creamy with a little kick.

Sour Cream Enchilada Sauce Ingredients

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 ½ cups chicken broth plus ½ cup reserved (use reserved broth to thin as needed)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• 1 cup sour cream
• ¼ cup shredded cheddar cheese

How To Make Sour Cream Sauce for Enchiladas

Step 1: Make the roux

Heat a heavy saucepan over medium heat and melt the butter, being careful not to let it brown. Add the flour and whisk for about 1 minute until it thickens slightly and looks smooth.

Step 2: Whisk in broth and seasonings

Pour in 1 ½ cups chicken broth, then add garlic powder, onion powder, and salt. Whisk until completely smooth.

Step 3: Simmer until thick

Bring the sauce to a light boil, whisking frequently as it thickens, about 5 minutes. Once it coats the back of a spoon, remove it from the heat and let it cool for a few minutes.

Step 4: Stir in sour cream and melt the cheese

Stir in the sour cream until fully combined. Return the pan to low heat, add the cheddar cheese, and stir until melted and smooth.

Step 5: Adjust consistency and serve

If you want a thinner sauce, whisk in a little of the reserved broth until it reaches your preferred consistency. Serve warm over enchiladas or anything that needs a creamy, savory sauce.

Expert Tips for The Best Sour Cream Enchilada Sauce

• Do not brown the butter. You want a creamy, mild base, not a nutty browned butter flavor. Keep the heat at medium and melt the butter gently. If it starts to darken, lower the heat right away.
• Whisk the flour long enough to remove the raw taste. One minute is usually perfect. You’re not trying to toast it deep brown, but you do want the flour to cook so the finished sauce tastes smooth and clean, not floury.
• Add the broth gradually for a lump-free sauce. If you dump it all at once, it can clump. Pour in the broth while whisking, and keep whisking until it’s silky. If you do see small lumps, keep whisking as it heats. They usually smooth out as it simmers.
• Simmer to thicken, but do not let it boil hard. A gentle boil thickens the sauce evenly. A rolling boil can thicken too fast and risk scorching on the bottom. Stir and whisk frequently so it stays smooth.
• Cool the base slightly before adding sour cream. This is the biggest key to preventing curdling. Sour cream can separate if it hits very hot liquid. Let the sauce sit off the heat for a few minutes so it’s still hot but not bubbling, then stir in the sour cream.
• Keep the heat low after adding dairy. Once sour cream is in, keep the heat at low. High heat can cause separation. Low heat lets the cheddar melt smoothly and keeps the sauce glossy and creamy.
• Use freshly shredded cheddar if you can. Pre-shredded cheese can melt less smoothly because of anti-caking agents. Freshly shredded cheddar melts cleaner and makes the sauce silkier.
• Thin it the right way. The sauce thickens as it cools, so reserving extra broth is smart. Add a splash at a time until it’s the consistency you want. Thicker is great for smothering enchiladas, thinner works well for drizzling or mixing into casseroles, like my chicken enchilada casserole.
• Season at the end if needed. Broth brands vary in saltiness, and cheddar adds salt too. Taste after the cheese melts, then adjust salt only if needed. A few cracks of black pepper are also great if you want extra warmth.

Sour Cream Enchilada Sauce FAQs

Can I make sour cream enchilada sauce ahead of time?

Yes. Make the sauce, let it cool, then store it in an airtight container in the fridge. When you’re ready to use it, reheat on the stovetop over low heat, whisking often, and add a splash of broth to loosen it if it thickens up.

How long does sour cream enchilada sauce last in the fridge?

Stored in an airtight container, it keeps well in the refrigerator for up to 3–4 days. Give it a good whisk when reheating since creamy sauces can thicken and settle as they chill.

Can I freeze sour cream enchilada sauce?

I don’t recommend freezing it. Dairy-based sauces can separate and turn grainy after thawing. If you need to prep ahead, making it 1–2 days in advance and refrigerating is the best move for a smooth, creamy texture.

Why did my sour cream enchilada sauce curdle?

This usually happens if the sauce was too hot when the sour cream went in, or if it was reheated over high heat. Let the base cool slightly before adding sour cream, and keep the heat low after the dairy is added. Gentle heat and steady whisking are the key.

How do I fix sour cream enchilada sauce if it’s too thick?

Whisk in a splash of chicken broth a little at a time until it’s the consistency you want. This is especially helpful after chilling, since the sauce thickens as it cools.

How do I make sour cream enchilada sauce thicker?

Let it simmer a bit longer before adding the sour cream so the flour can properly thicken the broth. If it’s already finished and still thinner than you want, keep it on low heat for another minute or two while whisking so it reduces slightly.

Can I use Greek yogurt instead of sour cream?

Yes. Use full-fat Greek yogurt and keep the heat low to avoid separation. The sauce will taste slightly tangier, but it still works great for enchiladas.

Can I make this into a green enchilada sauce?

You can turn it into a creamy green-style sauce by stirring in salsa verde, green tomatillo salsa, or a little green chiles. Once the sauce is thickened, then warm it gently. Keep the heat low so the dairy stays smooth.

What can I use this sauce for besides enchiladas?

It’s perfect for burrito casseroles, nachos, tacos, roasted potatoes, rice bowls, and as a creamy drizzle over shredded chicken or roasted veggies. It also works as a quick sauce for enchilada-style skillets and taco bakes.

My Final Thoughts

If you want that creamy white enchilada sauce vibe without opening a can, this sour cream sauce is the move. It’s quick, smooth, and customizable, and it instantly makes enchiladas taste like something you’d order out at a restaurant. Give it a try and leave me a comment and a review below so I can hear how this recipe turned out for you.

Sauce Recipes To Try Next

• Quesadilla sauce
• Nacho cheese
• Classic taco sauce
• Adobo sauce
• Chipotle red chimichurri sauce