You don’t have to add cheese, of course, but I find it makes this sauce extra rich and delicious. This is a weekly request at my house. Place the remaining 6 tortillas on top of the chicken/enchilada sauce layer. (E). Love the creamy, garlicky, flavor of the sauce. Shannon, you can heat it on low and stir it as it heats up. Your posts are always so helpful with step by step instructions, you make it so easy for us readers to follow when making the recipe! I used to love Chi Chi’s sauce. do u think this would go good with tamales. This sauce keeps well in the fridge for at least a week. (F) Take your spatula and stir until smooth. Keep whisking as it thickens. It’s so yummy Nicoletta. Thanks for your comment Bethany! Fry tortillas (1 at a time) for 5 seconds … I am a big fan of sour cream and Mexican crema so this sauce makes sense to me. How to make sour cream enchilada sauce Pre-step. I love chimichangas but never tried them baked. Stay tuned! (Should take around 3 minutes.) Melt the butter/margarine in a heavy saucepan over low heat; add flour, stirring until smooth. I also used Monterrey Jack cheese instead and it was yummy! ð And the adobo sauce added sounds divine! What a great idea! I canât wait to try, the only thing holding me back is the ability to freeze. I am so pleased to hear it, Bethany! Sour Cream Enchilada Sauce – Low Carb & Gluten Free. I’m so glad to hear that Debbie!! Please feel free to leave me a comment, what’s your favorite shrimp … Bake for 15 minutes. Oooo. What about using milk for chicken broth will it work. Thank you for commenting. (H). I’m extra paranoid of curdling so I end up adding about 1/4 cup of the hot liquid per cup of sour cream (I’ve been told I don’t need to temper as much as I do). Thanks so much for your comment Brittany! I make this sauce so many ways to fit whatever I’m dolloping it on. It is creamy and has such a delicious taste that you are going to want to dollop it on everything. Let me know what you did and how it came out. I hope you enjoy it Berenice! Stuffed with seasoned ground beef and cheese, smothered with a thick, delicious sour cream sauce, topped with more cheese and baked to perfection, these enchiladas … I just want to make sure I impress on the first round so I can use it again! 10 %, canned jalapeno peppers, seeded and chopped. ð Also, my seafood stuffed fish! YUM! If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. This sauce looks and sounds great! YUM! You are going to love this next recipe for Chicken Enchiladas with Sour Cream White sauce because it is delicious and super easy to make. What a delicious Enchilada Sauce recipe! as a mexican i really do not like tex mex food but i worked for my dads friend one summer at his restaurant and suddenly was addicted to the sour cream sauce that he put on the enchiladas , im making green chicken enchiladas and am gonna try your recipe which seems the most similar to what the restaurants was , im excited ! I can’t wait to see how it comes out Vicki! Stir in sour cream and 2 chopped jalapeno peppers. Your enchiladas sound amazing and I bet it was so yummy with the sauce. I can’t wait to give this a try! Pour the sauce over the heated enchiladas … You just made my night. I can definitely see this being used on some fish. Ready in 10-minutes! Start by sautéing the onion in the butter. This white version looks great. I have a deep-seeded love for sour cream enchilada sauce. Cook 1 minute, stirring constantly. This delicious sauce is not just for enchiladas, in fact, you can dollop it on anything. This looks really easy too! I would use this on pasta too….and might just have to give this experiment a try. I so appreciate you letting me know. Oh, yes, you have indeed come a long way with your photography! Read more about me! Originally posted on June 1, 2020 By Elaine 104 Comments. As soon as I make this again, I will freeze it to see and update the post. You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails! Turn the heat on medium/low and stir with a spatula until the cheese has melted. Pour remaining sour cream sauce over top. Then stir in the cream cheese and let it melt. There is a tinge to the sauce, but for the most part, I think it doesn’t reflect the color because the other ingredients cancel it out. from Sprouts Grocery for the garlic and onion powder. 1 Jalapeno. Thanks for sharing this homemade versio. I love Mexican foods, and I think this is a wonderful dish. To show you the versatility of this sour cream sauce recipe, here is a photo of the Swedish meatball with sour cream sauce . Has anyone frozen a pan of theses enchiladas with the sauce on them? It will just have less flavor. I donât hate it, but itâs not what I wanted. I added some green chiliâs for a little bit of flare but it was delicious before I added the chiliâs! Elaine, it’s amazing! This is so good! Another convert. In a skillet, brown the chopped onions until soft. Can’t wait to try it your way. Last updated on June 1, 2020. Leo, I’m not sure, it is liquid so I’m assuming it will. Your email address will not be published. And pepper jack is always a great addition! ð. Vicki. I would happily slather this on baked potatoes too. Stir in the diced green chilies and dip mix. Though, I added half a cup of cheese instead of a 4th and doubles the garlic. Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary. A friend bought it once but she has no clue how and I cold never find it again. Let me know how it goes. Bake, uncovered, at 425 degrees for 20 minutes. I’ve never made enchiladas but this sauce looks so yummy I need to try it…..with cheese of course! Also, I was excited to see your suggestions of also using this on Swedish Meatballs or Seafood Stuffed Fish – I love when one recipe can do double (or triple!) Delicious! Thank you so much Chuck!! Cut 8 tomatillos in halves and put on medium heat skillet until slightly blackened. Place 1/3 cup of chicken mixture in the middle of each tortilla, roll up and place into baking dish. Next, create the enchilada filling by combining the shredded chicken with the honey, lime juice, chili powder, garlic powder, sour cream, enchilada sauce and cheese. This post may contain affiliate links, which means I get a small commission, at no additional cost to you,  if you click the link and buy. Love this sauce, I have been going mad looking for sour cream here in France but I know it is there somewhere with a name that cannot remember. I left out the cheddar as I was using queso fresco in the recipe but can just image how good that would taste too. Spoon 1/5th of the sour cream mixture into a tortilla. How To Make Chicken Enchiladas with Sour Cream White Sauce Preheat oven to 350 degrees Combine shredded chicken and 1 cup of cheese Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan Sometimes I totally leave out the cheese and I still enjoy it! Restaurant-quality Sour Cream jEnchilada sauce in your own home! I appreciate it! The only thing not pictured is the cheese. Stir well and chill. ð Thank you for taking the time to tell me. This is going to the top of my To-Make list! It’s so good Lois. I’m so glad! This sour cream enchilada sauce recipe is one of my top recipes! Cook over medium high heat until mixed thoroughly. You can read my disclosure here. Your email address will not be published. I don’t know if it freezes well because there is never any leftover to freeze. Thanks so much Shelley! And as always, may all your dishes be delish! Now, to take this over to enchiladas, you could always take a stick blender and blitz one of those little cans of green chilies, (mild, medium or hot) and just stir it in…?!? I hope you do too! Vicki, Hi Vicki, I can’t imagine they wouldn’t work. I always have sour cream in the fridge. Place chicken breast into skillet and cook and stir until … It must be so good on some veggies too, and I can easily see why your guests love it and ask for the recipe! Serve with enchilada relish, below: Combine 1 large tomato (finely chopped), 1/2 cup finely chopped onion, 2 seeded and chopped jalapeno peppers, 1/4 cup tomato juice, and 1/2 tsp salt. Thanks for the awesome recipe. I was planning on making enchiladas tonght for dinner and now I think I am going to tweak my plan and use your sauce instead of the green sauce! YUM! What’s not to love? 1/2 cup Chicken broth. I can totally see why you left out the cheddar especially with queso fresco. That sounds yummy! I have a picky husband who wants a good sour cream sauce. Yum! Thanks for sharing! I would eat this sauce on literally anything. We had this decadent sauce with turkey meatballs and it was fantastic! I love chicken Tinga! i have some left over and wonder what is the best way to re-heat it without curdling the sour cream? I substituted 4 tablespoons of Cantina Desert Pepper Salsa (hot!) I really do Jayden. Bake for 45 minutes. Once this mixture begins to thicken (should only take a minute or two), then add in the sour cream … It takes up to 15 minutes, but 5 of those minutes are resting minutes to let the sauce cool down somewhat before you add the sour cream. I’m going to try yours! Thanks Tammy. ð. Recipe by SmartyPantsKitchen. I’m a fan of spicy foods, but alas, hubby is not so I have to cook with him in mind. Pour the enchiladas sauce evenly over the tortillas and sprinkle on the remaining 1 cup cheese. As an Amazon Associate I earn from qualifying purchases. Thank you Gloria. Oh – and I saw that another reader, Gloria suggested using it on baked potatoes – what a great idea! Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper. Well done! Meanwhile, in a sauce pan over medium heat, mix the heavy cream, sour cream, and cream cheese together until melted and well blended. ð, this sauce looks amazing,never made mine but would love to try it soonâº. I’m so happy to hear that Jen! I cannot wait to try your version of it as it looks FANTASTIC!!! Finely chop the onion. Stir together sour cream and 1 cup cheese. This Sour Cream Chicken Enchiladas recipe will have everyone begging for more! Yummy! It should thicken. All that is left is to plate the shrimp enchiladas and serve them! Let me know how it goes, even if you don’t like it. It’s super easy. This recipe couldn’t have popped up at a better time! Sounds like a great all-around sauce! When heating the butter, make sure you don’t brown it. I don’t think you will be disappointed! I’m so happy to hear that. You are welcome Renz!! I wish my hubby could take spicy food, as I’d be adding chiles too!! I think that’s an awesome substitute. This sauce is so great. I sometimes sneak spoonfuls when Christopher isn’t looking! How to make Sour Cream Chicken Enchiladas Recipe: Preheat oven to 350 degrees. Thanks for commenting! I wanted to update it with new photos, new content and process shots to show my readers what it’s supposed to look like as you make it. I love having meatballs with this sauce! You just can’t go wrong, Gloria! Can definitely see how this can be a very versatile sauce. ð Thanks so much Caitlin. We love Mexican food, and this is an inspired addition! Again, thanks for commenting! This was the only sauce I found I personally liked because it didn’t call for green chiles. Wow! You’re most welcome Shannon! It is so good!!!!!!! DISHES DELISH IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM. Ladle sour cream sauce over the enchiladas and sprinkle a little more cheese on top. Are you using a white cheddar, your sauce doesn’t look yellow at all. duty. Add sour cream. Heat enchilada sauce in a separate skillet or saucepan. This sauce is so delicious and super easy. I just tweak it a little and I’m good to go! Required fields are marked *. I agree! This sauce is AMAZING! Thanks so much Denise! Thank you. You’ll start by melting butter at the bottom of your sauce pan, then add the flour, creating a roux. 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