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Home » Sauces

Tex-Mex Sour Cream Sauce

Published: Sep 24, 2021 · Last Modified: Nov 28, 2023 by Anecia

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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.

This easy sour cream sauce tastes just as good, if not better, than the sauce at your favorite Mexican restaurant and it's perfect for chicken enchiladas, tamales, Migas and Beef fajitas. 

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

This is a great recipe to have on hand! In Texas, we love our Mexican sauces, like Tex-Mex Chile con Queso and Ranchero Sauce - and this recipe never fails!

  • 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!

Expert tips

  • 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. 

Sour Cream sauce on enchiladas.

 

Here's the ingredients you'll need

Ingredients labeled on counter.

 

 

Sour Cream Enchilada sauce on enchiladas.

 

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Craving Tamales?

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!

📋 Recipe

Sour Cream Enchilada sauce on enchiladas.

Sour Cream Enchilada Sauce

Tangy sour cream sauce with a hint of jalapeno and Monterey Jack cheese. Perfect for enchiladas or tamales!
5 from 48 votes
Print Rate
Course: Sauce
Cuisine: Mexican, Tex Mex
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Yield: 2 cups
Author: Anecia Hero
Prevent your screen from going dark

Ingredients 

  • 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)

Instructions 

  • Add chicken broth and sour cream to a large saucepan on medium heat; combine with whisk or fork
    ½ cup chicken broth, 1 cup sour cream
  • Add shredded cheese to mixture in handful increments: stir until cheese melts
    12 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 thicken
    1 cup water, ¼ cup corn starch
  • Remove from heat and whisk in jalapeno juice (or vinegar);continue to stir
    2 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 jalapeno
    salt, 1 jalapeno

Notes

IMPORTANT:
After you've added the cheese and jalapeno juice; make the slurry and follow these instructions:
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. 
Cornstarch thickens at a higher heat, so turn the heat up a little after you add the slurry.
  • 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
Be sure to remove the sauce from the heat when you add the jalapeno juice
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. 
If you make this in advance, you may need to add a little water when you re-heat it
A Note about the serving size:
The nutritional estimate is based on 1 cup.
It is highly unlikely anyone would consume 1 cup, so divide the nutrition info by 2 for ½ cup serving or 4 for ¼ cup serving.
 

Nutrition Estimate

Serving: 1cupCalories: 922kcalCarbohydrates: 20gProtein: 44gFat: 74gSaturated Fat: 46gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gCholesterol: 211mgSodium: 1226mgPotassium: 365mgFiber: 1gSugar: 4gVitamin A: 2101IUVitamin C: 13mgCalcium: 1404mgIron: 2mg
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Reader Interactions

Comments

  1. Patty D says

    June 26, 2023 at 1:33 pm

    Can you use plain Greek yogurt instead of sour cream?

    Reply
    • Anecia says

      June 27, 2023 at 11:18 am

      I suppose so..but then, it's not really a "sour cream" sauce.

      Reply
  2. Samantha McGhee says

    January 30, 2023 at 6:25 pm

    5 stars
    it taste so good!! i used Monterrey jack, pepper jack and queso cheese instead but it was a hit! I'm not a cook and this is the first time i made sour cream sauce. Instructions were easy and helpful with the extra explaining <3

    Reply
    • Anecia says

      January 31, 2023 at 8:34 am

      Glad to hear the Sour Cream Enchilada sauce recipe worked for you! I love your combination of cheeses - thank you for sharing your comments!!

      Reply
  3. Vera says

    August 03, 2021 at 9:41 am

    Easy to make, taste great.

    Reply
    • Anecia says

      August 03, 2021 at 1:47 pm

      Thank you! I'm glad you enjoyed it!

      Reply
  4. Patricia says

    November 17, 2020 at 7:26 pm

    5 stars
    I am going to make this a tonight.
    Is your. favorite restaurant t near a bowling alley by any chance ? My family loved that restaurant and still miss it eleven yeard after leaving Argyle.

    Reply
    • Anecia says

      November 17, 2020 at 7:54 pm

      Yes Pat!!!😂😂😂 Mazatlan on Hwy 380 near the old Denton bowling alley!!! Small world! If you need immediate help, email me: info@smartypantskitchen.com

      Reply
  5. Dana Mooney says

    October 24, 2020 at 12:02 pm

    5 stars
    Never thought I could have restaurant quality enchiladas at home. My husband loved the sauce. Will definitely make again!

    Reply
    • Anecia says

      October 24, 2020 at 2:56 pm

      Thank you, Dana! I’m so glad y’all liked it!!!

      Reply
  6. Becky Archey says

    August 11, 2020 at 6:51 pm

    I give this 5 stars cause it was delicious on chicken tamales! Will make again for other things!

    Reply
    • Anecia says

      August 12, 2020 at 9:32 am

      Thank you, Becky! It's one of my favorite sauces! I use it on tacos, enchiladas and fajitas! Let me know what you use it on?

      Reply
  7. Matthew says

    April 08, 2020 at 8:41 pm

    5 stars
    You can vary the amount of jalepeño juice to make it as spicy as you like!

    Reply
  8. Sandra says

    April 06, 2020 at 3:41 pm

    5 stars
    Delicious!!!

    Reply
  9. Brenda Longoria says

    April 06, 2020 at 8:45 am

    5 stars
    So Easy! Living in Georgia it is hard to find a decent Sour Cream Chicken Enchilada. Now I make my own!

    Reply
  10. Susan Demopulos says

    April 06, 2020 at 7:54 am

    5 stars
    Delicious!

    Reply
  11. Julie B says

    April 05, 2020 at 11:00 pm

    5 stars
    Totally delish

    Reply
  12. David Vandeven says

    April 05, 2020 at 10:55 pm

    5 stars
    Looks so good !

    Reply
  13. Amy Senglin says

    April 05, 2020 at 10:37 pm

    5 stars
    Perfect every time!

    Reply

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Anecia Hero, Food Blogger

About SmartyPantsKitchen

I'm Anecia, a native Texan, author, cook and photographer for SmartyPantsKitchen where I'm sharing Traditional and Contemporary Southern recipes for cooks of all levels. There's nothing fancy or gourmet about my recipes-just easy, simple, delicious and memorable! Take a tour and check out delicious recipes! 

Learn more about me →

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