Tex-Mex Sour Cream Sauce
No need to worry about spending all day making a restaurant-quality Tex-Mex Sour Cream sauce! This sauce takes only a few minutes and a few ingredients. Sour cream cheese sauce is perfect for Mexican dishes like sour cream chicken enchiladas, tamales, tacos, and fajitas. Some even like to put a swirl of this delicious sauce on black beans!
I love the sour cream sauce they serve on 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 sauce is to die for!
This Tex-Mex Sour Cream Sauce has a hint of jalapeno; use one tablespoon of jalapeno juice from jarred jalapenos or, add a few slices of jalapeno and a teaspoon of white vinegar.
What Can I Substitute for Chicken Broth?
You can use vegetable broth or water. If you use water, you may want to add more salt.
What Type of Cheese Works Best?
I like to use shredded Monterrey Jack because of the sharp flavor. You could use a Colby-Jack cheese or a sharp Mexican cheese as well. I always use Monterrey Jack because it’s white and tangy, and doesn’t alter the color of the sauce as a yellow cheddar might.
Can I Make Tex-Mex Sour Cream Sauce 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. 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.
Is This a Thick or Thin Sour Cream Sauce?
This Sour Cream cheese sauce is relatively thin, however, if you want to thicken it, add more cornstarch and more cheese.
Looking for more like this? You might like The Best Guacamole or Authentic Mexican Rice!
Tex-Mex Sour Cream Sauce
Ingredients
- ½ cup chicken broth
- 1 cup sour cream
- 12 oz. Monterrey Jack Cheese shredded
- 3 tablespoons corn starch
- 1 teaspoon vinegar or jalapeno juice
- pinch of salt
- 1 slice jalapeno optional
Instructions
- In a medium size pan and on medium heat, add chicken broth and sour cream
- Add cheese and jalapeno slice (optional) and jalapeno juice (or vinegar);combine until cheese is melted
- Bring to boil; add cornstarch; quickly whisk mixture and remove from heat
Notes
- This sour cream sauce is somewhat thin; if you want a thicker sauce, add more cornstarch
- 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.
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