Love the Sour Cream Enchiladas at your local Mexican restaurant? Now you can make restaurant-quality Tex-Mex Sour Cream Enchilada sauce in less than 10-minutes and with only a few ingredients. Perfect sauce for enchiladas, tamales or fajitas!
This sour cream cheese sauce is perfect for Mexican dishes like chicken enchiladas, tamales, tacos, Migas and Beef fajitas. Some even like to put a swirl of this delicious sauce on black beans!
Why you'll love this recipe!
- Quick and easy to make - ready in about 10-minutes
- Simple, clean ingredients- all-natural, no preservatives or yucky stuff
- Awesome flavor and texture - make it as tangy, thick or thin as you like!
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 sauce is to die for! This recipe is equally as good.
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!
Step by step instructions for Tex-Mex Sour Cream Enchilada Sauce:
In a large saucepan, add chicken broth and sour cream; use a whisk or fork to combine, then add cheese.
Add a handful of shredded Monterey Jack, stir and let it melt; repeat until you've melted all the cheese.
Once all the cheese has melted, add jalapeno juice and half of the cornstarch slurry. Important!!! Read the recipe notes below (in the recipe card) about adding the slurry!
The cornstarch slurry thickens the sauce.
- 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
- Add jarred jalapeno juice or vinegar; the acid from either one gives the sauce a nice "kick"
- 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.
- If you make in advance, you may have to add a little water upon reheating
Substitute for 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 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.
Make in advance:
Yes, just store it in an airtight container in the fridge until you're ready to serve. It may tend to form lumps in the fridge, but that's easily remedied by adding a little water and stirring constantly.
Simply heat the sauce on the stove, medium 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 Sour Cream Enchilada Sauce for up to a week.
To reheat, pour the 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.
Pin It for Later!
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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!
Tex-Mex Sour Cream Sauce
- 12 oz. Monterey Jack Cheese shredded
- ½ cup chicken broth
- 1 cup sour cream
- 2 tablespoons jalapeno juice , from a jar
- ¼ cup corn starch
- 1 cup water
- ½ teaspoon salt
- 1 jalapeno , sliced (optional)
- Add chicken broth and sour cream to a large saucepan on medium heat; combine with whisk or fork
- Add shredded cheese to mixture in handful increments: stir until cheese melts
- Add jalapeno juice (or vinegar);continue to stir
- 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; stir constantly for 1-2 minutes
- Remove pan from heat and let the sauce cool a little; if you want it thicker, put the pan back on the heat, add the remaining slurry; stir and remove from heat and allow to cool a bit
- Add salt if desired
- Why? The sauce thickens when it starts to cool; by working in steps and removing the pan from the stove, you can a better idea of the texture and thickness of the sauce
- 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 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)
- This sauce goes great over enchiladas or tamales because of the jalapeno juice. If you want a more universal flavor, substitute the jalapeno juice with either white vinegar or lemon juice.
- The universal version of this sauce goes well with fish, potatoes, asparagus, broccoli and brussels sprouts.
- If you make this in advance, you may need to add a little water when you re-heat it