Here are the best how to make mexican sour cream sauce articles edited and compiled by Family Cuisine
Make restaurant-quality Tex-Mex Sour Cream Enchilada sauce in less than 10-minutes and with only a few ingredients and no flour.
This sour cream sauce tastes just as good, if not better, than the sauce at your favorite Mexican restaurant!
This is quick and easy, gluten-free sauce for enchiladas, tamales, Migas and Beef fajitas.
Some even like to put a swirl of this delicious sauce on black beans!
I love the Sour Cream 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 Mexican white sauce is to die for!
This recipe is equally as good.
- Why you’ll love this recipe!
- Here’s the ingredients you’ll need:
- How to make Tex-Mex Sour Cream Enchilada Sauce:
- Expert tips:
- Substitute for broth?
- What kind of cheese?
- Make in advance:
- Storage and reheating:
- Related recipes:
- 📋 Recipe
Why you’ll love this recipe!
- 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
- Suitable for those of you on keto-friendly diets!
- Awesome flavor and texture – make it as tangy, thick or thin as you like!
This 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.
Here’s the ingredients you’ll need:
This recipe has a hint of jalapeno.
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 homemade enchilada sauce.
How to make Tex-Mex Sour Cream Enchilada Sauce:
In a large saucepan, 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 it melt; repeat until you’ve melted all the cheese.
Once all the cheese has melted, add jalapeno juice and half of the cornstarch slurry.
Important!!! Read the recipe notes below (in the recipe card) about adding the slurry!
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
Add jarred jalapeno juice or vinegar; the acid from either one gives the sauce a nice “kick”
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.
If you make in advance, you may have to add a little water upon reheating
Substitute for broth?
If you prefer not to use chicken broth, use vegetable broth or water.
If you use water, you may want to add more salt, since most stocks and/or broths contain sodium.
What kind of cheese?
I use Monterey Jack because of the sharp flavor and because it’s white and tangy.
I suppose you could use a white “mexican melting cheese,” but I have not experimented with any of them so I can’t really comment.
Yellow cheeses like Cheddar and Colby do not work as well because they’re too oily.
There are some yellow Mexican cheeses that melt well, but I’ve found those more suitable for quesadillas rather than for this white sour cream enchilada sauce.
Make in advance:
If you make the 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.
For best results, reheat on the stove, medium-low heat, and whisk until the sauce is creamy and smooth.
If it’s too thick, add a little more broth/water and continue whisking.
Storage and reheating:
Refrigerate for up to a week. Freezing is not recommended.
To reheat, pour the Tex-Mex enchilada sauce into a pan and set the stove top to medium-low heat; whisk sauce until it gets hot; add a little water and continue to whisk until it thins and reaches your desired consistency.
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If you’re ambitious enough to make your own tamales, you might want to check out my friend Kim @ familycuisine.net.
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!