This sour cream sauce is the kind of sauce that makes enchiladas taste like a restaurant plate, and it comes together fast on the stove. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
This recipe is versatile, making it perfect on enchiladas, drizzled over burrito bowls and nachos, or even as a quick sauce for tacos.
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.
STEP 1: MAKE THE ROUX
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.
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.
EXPERT TIPS
- Add the flour gradually for a lump-free sauce
- Use reserved chicken broth to thin the sauce as desired
- Make the sauce in advance and refrigerate until ready to serve
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.