Quick and easy sour cream enchilada sauce recipe! Perfectly creamy white enchilada sauce made with green chiles and sour cream. Ready in just 15 minutes!
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This green chile sour cream sauce is one of my favorites! It's creamy, it's easy to make, it's vegetarian, and you're going to want to drizzle it onto EVERYTHING.
This is the sauce that I use when I make my veggie enchiladas with sour cream sauce. But, it's delicious with so many things.
Use it as a sauce for enchiladas or tacos, use it as a dip for nachos or tortilla chips, add it to beans and rice, mix it with salsa. It's just amazing!
Why you'll love this
Guess what? This white enchilada sauce is ready in just 15 minutes from start to finish. YEP!
Not only that, but it's loaded with flavor and is super easy to make with ingredients you probably already have in your kitchen or pantry.
I've never met a family (kids included) that didn't want the recipe after trying it. Total score!
I also love how versatile the sour cream sauce is. You can use it for so much more than just enchiladas.
These corn and black bean tacos would be amazing with this sauce!
Ingredients and equipment
Here's what you need to make sour cream enchilada sauce at home! Full ingredients are listed in the recipe card at the bottom of this article
- Vegetable broth. My all-time favorite is the Better than Bouillon seasoned vegetable base.
- Sun dried tomatoes. I like to buy the jars of sun dried tomatoes in oil. They are so good!
- green chiles. You'll need a four ounce can.
- Sour cream.
- Ground cumin.
- Stove top or cook top.
- Medium sized sauce pan.
- Measuring cups.
- Cutting board and knife for chopping the sun dried tomatoes.
- Can opener.
- Measuring spoons
Pro tip: Look for the spice level on the can of diced green chiles. You can usually buy either mild or hot!
Step by step instructions
Here are the detailed steps you need to make creamy enchilada sauce. Full instructions are listed in the recipe card at the bottom of this article
- Start by melting the butter in a sauce pan over medium heat.
- Add the flour and whisk to combine.
- Keep whisking until you have made a roux that is bubbly and golden.
- Add the vegetable broth, whisk together, and then remove from the heat.
- Whisk to combine everything together.
- Taste and add any salt and pepper if desired. I do leave the salt and pepper out of the recipe because it's often used in dishes that are already seasoned.
As the name implies, this is the most amazing creamy enchilada sauce. I like to pour it over rolled up enchiladas, top with cheese, and then bake.
Other ways to serve:
- As a sauce for tacos or burritos.
- A dipping sauce for nachos or tortilla chips.
- As a pasta sauce for taco pasta.
- A dressing for taco salad.
Try these recipes with this sour cream enchilada sauce:
- Veggie enchiladas with sour cream sauce
- Swap out the sauce in these crispy tofu tacos
- Swap out the sauce in these corn and black bean tacos
- Use it as a dressing on this southwest quinoa salad
- Top it on these vegetarian fajitas
Recipe tips and substitutions
- Don't forget to remove the sauce pan from the heat before adding the sour cream. The sour cream will curdle if it gets too hot!
- You can adjust the spice level by picking out either a mild or a hot can of green chiles. It should say on the can.
- You can also adjust the amount of green chiles if you prefer very mild sauce. Start with just a little of the can and add more until you get your desired spice level and flavor.
- If you want a creamy, cheesy dip, go ahead and mix in some monterey jack cheese.
- I use sun dried tomatoes packed in oil, but you could use dehydrated sun dried tomatoes and rehydrate them in hot water before adding to the sauce.
- If the sauce is too thick for what you are using it for, thin it out with a bit of vegetable broth or water.
Storing and freezing
Store any leftover sauce in a sealed container in the refrigerator for up to one week.
Reheating can be tricky because sour cream will separate if it gets too hot. Heat very slowly on the stove top or in the microwave in 30 second intervals.
Freezing is not recommended because of the sour cream.
Go ahead and leave out the green chiles completely!
Freezing is not recommended because of the sour cream.
I haven't tested this with dairy free ingredients, but try swapping out your favorite vegan butter and sour cream and see how it tastes!
Look for hot diced green chiles or go for a can of diced jalapenos.
Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.
Easy sour cream enchilada sauce recipe
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups vegetable broth
- 2 Tablespoons minced sun dried tomatoes
- 1 4 ounce can diced green chiles
- 1 cup sour cream
- ½ teaspoon ground cumin
- Melt the butter in a sauce pan over medium heat.¼ cup unsalted butter
- Add the flour and whisk until you have combined them to make a roux and the roux is bubbly and golden.¼ cup all-purpose flour
- Add the vegetable broth and whisk together until combined and thickened. Remove from the heat.2 cups vegetable broth
- Add the sun dried tomatoes, green chiles, sour cream, and cumin. Whisk to combine.2 Tablespoons minced sun dried tomatoes, 1 4 ounce can diced green chiles, 1 cup sour cream, ½ teaspoon ground cumin
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