Tex-Mex Sour Cream Sauce
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Tex-Mex Sour Cream Sauce

Tangy sour cream sauce with a hint of jalapeno and Monterrey Jack cheese. Perfect for enchiladas or tamales!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Sauce
Cuisine: Mexican
Keyword: Cheese and Sour Cream Sauce, Sour Cream and Cheese Sauce
Servings: 2 cups
Calories: 100kcal
Author: Anecia Hero - SmartyPantsKitchen


  • 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


  • 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


  • 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.