Make restaurant-quality Sour Cream Enchilada sauce in less than 10-minutes and with only a few ingredients and no flour.
This easy sour cream sauce tastes just as good, if not better, than the sauce at your favorite Mexican restaurant!
Some even like to put a swirl of this delicious sauce on black beans!
I love the Sour Cream Chicken Enchiladas at my favorite Mexican restaurant, "Mazatlan", in Denton, Texas.
This place has been around forever and while it's definitely not swanky, they do crank out some awesome Tex-Mex dishes and their sour cream enchilada sauce is to die for!
This recipe is equally as good.
What is Tex Mex cuisine?
Tex Mex cuisine is not the same as Mexican food from Mexico.
It is a combination of northern interior Mexico, Texas (Tejano) and Spanish cuisines and often incorporates these ingredients: beef, yellow cheese (like cheddar), wheat flour, black beans, tomatoes and cumin.
The most notable difference between Tex Mex and Mexican cuisine is the inclusion of beef. Few chefs in Mexico use beef in their recipes, using mostly pork, cheese, seafood and chicken.
If you're having a beef burrito - Tex Mex! Same with beef enchiladas, fajitas and chile con carne.
Why you'll love this recipe!
- Quick and easy to make - ready in about 10-minutes
- Simple, clean ingredients- all-natural, no additives or preservatives
- Gluten-free- contains no flour, no cream cheese, no yogurt, no condensed soup
- Suitable for those of you on keto-friendly diets!
- Awesome flavor and texture - make it as tangy, thick or thin as you like!
This Tex-Mex sour cream enchilada sauce without flour is perfect for those who are trying to avoid gluten! The thickening agent is cornstarch, which is keto friendly and gluten-free.
Here's the ingredients you'll need
This recipe has a hint of jalapeno.
Use jalapeno juice from jarred jalapenos but if you don't want a jalapeno flavor, just use a teaspoon of white vinegar.
The acid from either really rounds out the flavor of this homemade enchilada sauce.
How to make Sour Cream Enchilada Sauce:
In a large saucepan, add chicken broth and sour cream; use a whisk or fork to combine, then add a handful of shredded Monterey Jack cheese.
Stir and let it melt; repeat until you've melted all the cheese.
Once all the cheese has melted, remove from heat, add jalapeno juice and half of the cornstarch slurry. Return to heat until sauce thickens to desired consistency.
Important!!! Read the recipe notes below (in the recipe card) about adding the slurry!
Use block Monterey Jack cheese and shred in food processor or by hand; pre-shredded cheese is not recommended
Use a whisk or a fork to combine ingredients
Heat the chicken broth, sour cream and cheese on medium heat, stirring constantly.
Add half of the slurry; turn the heat up a little and stir constantly; remove pan from heat and continue to stir.
Sauce will thicken slightly. If you want it thicker, repeat using the other half of the slurry.
When you add the cornstarch slurry, be sure to turn the heat up a little because cornstarch thickens at a high heat. I turn my stove to medium-high for a few minutes, then once the sauce begins to thicken, I remove it from the heat.
Add jarred jalapeno juice or vinegar with the pan OFF HEAT; the acid from either one gives the sauce a nice "kick"
If you make in advance, you may have to add a little water upon reheating
Substitute for chicken broth?
If you prefer not to use chicken broth, use vegetable broth or water.
If you use water, you may want to add more salt, since most stocks and/or broths contain sodium.
What kind of cheese?
I use Monterey Jack because of the sharp flavor and because it's white and tangy.
I have also used a combination of Monterey Jack and Pepper Jack, which resulted in a semi-spicy sauce. It was good, too!
I suppose you could use a white "mexican melting cheese," but I have not experimented with any of them so I can't really comment.
Yellow cheeses like Cheddar and Colby do not work as well because they're too oily.
There are some yellow Mexican cheeses that melt well, but I've found those more suitable for quesadillas rather than for this white sour cream enchilada sauce.
Make in advance
If you make this Tex Mex sour cream sauce in advance, I recommend to NOT add the thickening slurry until you're ready to re-heat the sauce.
The sauce thickens in the fridge, so when you reheat it, it may not need additional thickening. If you find it too thick upon reheating, add a little water or broth.
For best results, reheat on the stove, medium-low heat, and whisk until the sauce is creamy and smooth.
If it's too thick, add a little more broth/water and continue whisking.
Storage and reheating
Refrigerate for up to a week. Freezing is not recommended. Tex Mex Sour Cream sauce thickens a little upon storage.
To reheat, pour the Tex-Mex enchilada sauce into a pan and set the stove top to medium-low heat.
Whisk sauce until it gets hot; add a little water and continue to whisk until it thins and reaches your desired consistency.
Serve this delicious Tex-Mex Sour Cream Enchilada Sauce over tamales, tacos, with fajitas, chicken enchiladas or as a dip!
- Easy Mexican Rice
- Restaurant-Quality Canned Refried Beans
- Chicken Tortilla Soup
- Tex Mex Fajitas
- Easy Red Enchilada Sauce
- Candied Jalapenos
- Slow Cooker Adobo Chicken
- Mexican Food Recipes for Cinco de Mayo
- Sweet Corn Tomalito
If you're ambitious enough to make your own tamales, you might want to check out my friend Kim @ 24bite.com.
She and her son have been on a tamale roll lately and they're making all sorts of delicious Southwestern goodness! She's got chicken, green-chile, chorizo and more.... with step-by-step instructions!
♥ If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you!
Sour Cream Enchilada Sauce
- 12 oz. Monterey Jack Cheese , shredded
- ½ cup chicken broth , low-sodium
- 1 cup sour cream
- ¼ cup corn starch , for thickening slurry
- 1 cup water , for thickening slurry
- 2 tablespoons jalapeno juice , from a jar of pickled jalapenos
- salt , to taste
- 1 jalapeno , sliced (optional)
- Add chicken broth and sour cream to a large saucepan on medium heat; combine with whisk or fork½ cup chicken broth, 1 cup sour cream
- Add shredded cheese to mixture in handful increments: stir until cheese melts12 oz. Monterey Jack Cheese
- Make a cornstarch slurry: ( combine ¼ cup cornstarch and 1 cup water: mix well); pour half of this slurry into the cheese mixture; turn the heat up a little and stir constantly for 1-2 minutes until sauce begins to thicken1 cup water, ¼ cup corn starch
- Remove from heat and whisk in jalapeno juice (or vinegar);continue to stir2 tablespoons jalapeno juice
- Let the sauce cool a little; if you want it thicker, put the pan back on the heat, add the remaining slurry; turn the heat up a little; stir and remove from heat and allow to cool a bit
- Add salt to taste and serve; garnish with sliced jalapenosalt, 1 jalapeno
- Add half of the slurry; turn the heat up a little and stir constantly for 1-2 minutes; remove pan from heat and continue to stir.
- Sauce will thicken slightly. If you want it thicker, repeat this step using the other half of the slurry. (Put the pan back on the stove burner; add remaining slurry; stir 1-2 minutes; remove from heat; stir)
- If you want it thinner, whisk in a little more broth on low heat