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White enchilada sauce doesn’t need to be bland or gloopy, and this recipe proves it. Made from a buttery roux, cumin, sour cream, and plenty of Monterey Jack, this creamy enchilada sauce is rich, velvety, and packed with real flavor.
Pour it over your enchiladas and watch them disappear. I use it in my white chicken enchiladas, where it soaks into every layer and pulls the whole dish together.
Here is Why This White Enchilada Sauce Recipe Works
Balanced flavor: No weird canned soup or mystery packets. Just real ingredients that build a homemade enchilada sauce you’ll actually want to eat.
Creamy without being gloppy: The milk and sour cream make it velvety but still pourable, perfect as a white sauce for enchiladas or spooned over dishes like my stuffed poblano peppers.
Customizable: The cumin and pepper give it warmth, but you can easily add green chiles or jalapeños if you want to crank it up.
Freezer-friendly and make-ahead approved: This sour cream enchilada sauce stores like a champ, so go ahead and double the batch, you’ll thank yourself later.
Recipe Tips
Whisk constantly when adding broth: Pour it in gradually and keep whisking to avoid lumps.
Don’t brown the roux: You want it cooked just until it bubbles, not browned. Too much color, and you lose thickening power.
Wait to judge the consistency: It might seem thin after adding the milk, but it thickens again once the cheese and sour cream go in.
Strain if you must: If you still get lumps, don’t panic. Just pour it through a mesh sieve and move on with your day.
Use it beyond enchiladas: This sauce is also excellent over taco baked potatoes or steamed asparagus.
Storing Leftovers
Refrigerate: Store this creamy enchilada sauce in an airtight container in the fridge for up to 5 days. Give it a good stir before using, as it may separate slightly.
Freeze: Let the white sauce cool completely, then freeze in a sealed container or freezer bag for up to 3 months. Flatten the bag for easy stacking.
Reheat: Warm gently in a saucepan over low heat, stirring often. Add a splash of milk if it’s too thick after reheating.
Bonus: This sauce also makes a great mellow sidekick to something bold, like my chicken mole enchiladas. Store a little extra for drizzle duty.
Creamy Enchilada Sauce
This cheese enchilada sauce is the creamy, cheesy backbone your Tex-Mex dinners have been missing. Ditch the canned stuff, this one’s easy enough for a weeknight and tasty enough to lick the spoon (no judgment). It is even good with seafood recipes like our crab enchiladas.
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White Enchilada Sauce
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Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ cups chicken broth
- ¼ cup whole milk
- ¾ cup sour cream
- 1 cup shredded Monterey Jack cheese
Instructions
- Melt the butter in a large saucepan over medium heat. Add the flour, cumin, salt, and pepper and whisk until smooth. Cook for 1 to 2 minutes, stirring constantly.
- Slowly add the broth, a little at a time, whisking constantly. When all the broth gets added, continue cooking until thick and bubbly.
- Lower the heat to low and whisk in the milk. Whisk in the sour cream then the cheese. Continue stirring over low heat until the cheese melts.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I have been making other variations of this recipe for several years and this combination of ingredients produced the most amazing result ever! I can stop looking elsewhere now!
Thank you so much! I’m so glad this one was the winner for you. Thanks for taking the time to let me know