This restaurant-quality Tex-Mex Sour Cream sauce is ready in less than 10-minutes and uses only a few simple ingredients and no flour.
Some folks even like to put a swirl of this delicious white sauce on their black beans!
As a native Texan, I've had my share of authentic Tex Mex Sour Cream sauce in many a restaurant! If you don't live in Texas, you probably haven't had this before. It's a tangy white sauce that is always offered with chicken enchiladas. It's different than other white sauces like Alabama White Sauce or Arby's Horsey Sauce. This is a creamy blend of Monterey Jack cheese with a sour cream base, accented with a hint of pickled jalapeno.
We have this in every Mexican restaurant in Texas and it's not just for chicken enchiladas. It goes great with other Tex-Mex recipes like tamales, tostadas, burritos and fajitas.
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 this recipe works
- 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, no heavy cream, no butter
- 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. This is really good also drizzled over tamale pie!
Here's the ingredients you'll need
- Cheese- Monterey Jack cheese is the best cheese for Tex Mex Sour cream sauce.
- I recommend you buy a block of Monterey Jack cheese, instead of the pre-shredded. (Pre-shredded cheeses are coated with an anticoagulant that can impact the texture and flavor of the sauce).
- Chicken broth - or chicken stock
- Sour cream-I use a full-fat sour cream, but if you're watching your calories, you can use low-fat sour cream. chicken broth, sour cream-
- Pickled jalapeno juice -(which adds a bit of a tangy flavor),
- Cornstarch and water (to create a thickening slurry if you like)
- 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 white Tex-Mex creamy sauce.
How to make Sour Cream Enchilada Sauce:
In a large saucepan on medium-low heat, 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 the cheese 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.
- To thicken, 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
- 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.
Storage and reheating
Store in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended. Tex Mex Sour Cream sauce thickens a little upon storage.
For best results, warm sauce in a saucepan on the stove, on medium-low heat, and whisk until the sauce is creamy and smooth.
If it's too thick, add a little more chicken broth or water and continue whisking.
This versatile Tex-Mex sour cream sauce is good on white chicken enchiladas, tamales, fajitas or burritos. If you have extra sauce, it's also a good dipping sauce for warm flour tortillas or crispy tortilla chips. You can also serve it with a Mexican seasoned chicken breast and a side of Mexican rice for a complete Tex-Mex culinary experience.
Here's the ingredients you'll need
- 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