Tex-Mex Sour Cream Sauce
This restaurant-quality Tex-Mex Sour Cream sauce is ready in less than 10-minutes and uses only 4 simple ingredients and is gluten-free! Sour cream, Monterey Jack cheese, chicken broth and pickled jalapeno juice. How easy is that?
This creamy, tangy sauce tastes just as good, if not better, than the sauce at your favorite Mexican restaurant and it’s perfect for chicken enchilada casserole, tamales, Migas and Beef fajitas or, you can serve it as a dip with crisp tortilla chips.
I’ve been making this Tex-Mex sauce for about 20 years. It has remained a family favorite for all types of Mexican dishes and Tex-Mex foods.
The thickening agent is cornstarch, which is keto friendly and gluten-free.
Looking for more dips and sauces? Try Tex-Mex Chile con Queso or Ranchero Sauce.
Ingredients
Just a few simple ingredients for this white Mexican cheese sauce.
- Cheese– Monterey Jack cheese is the best cheese for this recipe. 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
- Pickled jalapeno juice
- Cornstarch and water -optional (to create a thickening slurry if you like)
How to make it
- 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.
- If you want a thicker sauce, add a cornstarch slurry and return to heat until sauce thickens to desired consistency.
Recipe tips
- Use block Monterey Jack cheese and shred in food processor or by hand; pre-shredded cheese is not recommended
- Heat the chicken broth, sour cream and cheese on medium heat, whisking 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.
- Add jarred jalapeno juice with the pan OFF HEAT; the acid from either one gives the sauce a nice “kick”
Storage and reheating
You can make this up to three days in advance. Store it in an airtight container and reheat on the stovetop on low heat. The sauce thickens in the fridge, so when you reheat it, you may have to add a little water or chicken broth.
Related recipes
- 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
- Creamy Black Bean Soup
♥ 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
Tangy and cheesy sour cream sauce with a hint of jalapeno and Monterey Jack cheese. Perfect for enchiladas or tamales!
Print
Rate
Yield: 2 cups
Ingredients
- 12 oz. Monterey Jack Cheese , shredded
- ½ cup chicken broth , low-sodium
- 1 cup sour cream
- 2 tablespoons jalapeno juice , from a jar of pickled jalapenos
- ¼ cup corn starch (optional) , for thickening slurry
- salt , to taste
- 1 cup water (optional) , for thickening slurry
- 1 jalapeno , sliced (optional)
Instructions
- 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
- Remove from heat and whisk in jalapeno juice (or vinegar);continue to stir2 tablespoons jalapeno juice
- If you want a thicker sauce, make a cornstarch slurry: ( combine 1/4 cup cornstarch and 1 cup water: mix well); pour half of this slurry into the cheese mixture; turn the heat up a little and whisk constantly for 1-2 minutes until sauce begins to thicken1 cup water (optional), ¼ cup corn starch (optional)
- 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
Notes
IMPORTANT:
Be sure to remove the sauce from the heat when you add the jalapeno juice. After you’ve added the cheese and jalapeno juice, if you want it thicker, 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, if you’re gonna add a thickening slurry, turn the heat up a little.
- Add half of the slurry; turn the heat up a little and whisk 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
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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I have been looking for an easy “restaurant quality” sour cream sauce for a long time—this one is it! Thank you!!
Well Kim, you just made my day! Thank you for your kind words. I use that sour cream sauce on just about everything:)
Can you use plain Greek yogurt instead of sour cream?
I suppose so..but then, it’s not really a “sour cream” sauce.
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
Glad to hear the Sour Cream Enchilada sauce recipe worked for you! I love your combination of cheeses – thank you for sharing your comments!!
Easy to make, taste great.
Thank you! I’m glad you enjoyed it!
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.
Yes Pat!!!😂😂😂 Mazatlan on Hwy 380 near the old Denton bowling alley!!! Small world! If you need immediate help, email me: info@smartypantskitchen.com
Never thought I could have restaurant quality enchiladas at home. My husband loved the sauce. Will definitely make again!
Thank you, Dana! I’m so glad y’all liked it!!!
I give this 5 stars cause it was delicious on chicken tamales! Will make again for other things!
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?
You can vary the amount of jalepeño juice to make it as spicy as you like!
Delicious!!!
So Easy! Living in Georgia it is hard to find a decent Sour Cream Chicken Enchilada. Now I make my own!
Delicious!
Totally delish
Looks so good !
Perfect every time!