sour cream sauce

Take a gander at these cheesy chicken enchiladas. "To give a kick to my sour cream sauce," the author says, "I add serrano chiles and tomatillos."

Sour Cream-Chicken Enchiladas

chicken breasts

Kosher salt

olive oil

unsalted butter

serrano chiles

garlic

tbsp. all-purpose flour

chicken broth

sour cream

c. Chopped cilantro

cumin

cayenne

tomatillos

corn tortillas

Monterey Jack

onion

This Jalapeño Lime Crema will become your new favorite dip, dressing, and sauce. It is so creamy, tangy, and only takes 5 minutes to make. Put it on tacos, salads, bowls, or dip chips/veggies in it. Regardless, it is absolutely addicting. 

Jalapeño Lime Crema

cilantro leaves

sour cream*

lime juice

honey*

salt

In a food processor, add the cilantro, sour cream, onion, 1 jalapeño, garlic, lime, honey, and salt.

Pulse until smooth. Scrape down the sides in between pulses if needed.

A savory, slightly tangy sour cream sauce for all sorts of cooked meats. You can use this sour cream gravy on beef, chicken, or pork.

Sour Cream Sauce

Drippings from the Pan

⅓ Cup Sour Cream

Worcestershire sauce

¼ Teaspoon Smoked Paprika

Salt and Pepper to taste

Tablespoons Unsalted Butter

Tablespoons All-Purpose Flour

Cup Beef Broth

Paprika

Salt and pepper

These green chicken enchiladas make for a great family meal.

Green Chile Chicken Enchiladas

boneless, skinless chicken breasts (or 1 can of pinto beans

fire-roasted green chiles

Monterey Jack cheese, shredded

flour tortillas

Salsa Verde

pico de gallo,

Preheat the oven to 350, and gather all...

Preheat the oven to 350, and gather all ingredients except for the pico.

Cook the chicken breasts: place them in a...

Cook the chicken breasts: place them in a shallow pan and cover them almost all the way with water. Add a big pinch of salt and pepper. Bring it to a simmer, turn off the heat and let sit for 10 minutes. Check to ensure the internal temperature registers 165-degrees F. Remove from the water and let rest until cool enough to handle.

Shred the chicken into a bowl. Stir in...

Shred the chicken into a bowl. Stir in the green chiles and half of the shredded cheese. Divide the chicken mixture into 4 equal portions.

Place one tortilla on a work surface, and...

Place one tortilla on a work surface, and pile in 1/4 of the chicken mixture. Roll up and place in a 8x8 baking pan. Repeat with remaining ingredients.

Once all the enchiladas are in the pan,...

Once all the enchiladas are in the pan, stir the salsa verde and sour cream together and pour on top. Top with the remaining cheese.

Bake for 20 minutes, or until hot and...

Bake for 20 minutes, or until hot and bubbly. Top with pico de gallo and serve.

https://mediavine-res.cloudinary.com/video/upload/jwxjwgsooonwtmosiyxy.mp4

Green chile chicken enchiladas, small batch makes 4 enchiladas in an 8x8 pan. You can easily double this recipe for more servings!

Creamy Shrimp Pasta is super quick and easy for busy weeknights. A tangy cream sauce tossed with spaghetti and topped with garlic butter shrimp is a tasty meal that is sure to become a family favorite.

Creamy Shrimp Pasta

jumbo shrimp, peeled and deveined

salted butter

garlic cloves, minced

rosemary

thyme

black pepper

brown sugar

spaghetti

butter

garlic cloves,

all purpose flour

milk

heavy cream

parsley

Make the garlic butter for the shrimp by...

Make the garlic butter for the shrimp by adding salted butter to a small skillet with minced garlic. Cook over low heat, stirring constantly until garlic starts to brown and becomes lightly toasted.

Remove from heat, mix in rosemary, thyme and...

Remove from heat, mix in rosemary, thyme and black pepper. Cool 2 minutes, mix in brown sugar until well combined. Set aside.

Cook the shrimp. We tossed our shrimp on...

Cook the shrimp. We tossed our shrimp on the grill and cooked for 5 minutes. Shrimp can also be cooked in a skillet with 2 tablespoons of butter or olive oil over medium heat. Turn as the shrimp start to turn pink and curly. Shrimp is cooked through at 145°. 

Toss shrimp with garlic butter and keep warm.

Cook the pasta according to package directions and...

Cook the pasta according to package directions and drain well.

Meanwhile, make the sauce. Add butter and minced...

Meanwhile, make the sauce. Add butter and minced garlic to a large skillet and place over medium heat, cook until garlic becomes fragrant, about 2 minutes.

Whisk in all purpose flour and cook 2...

Whisk in all purpose flour and cook 2 minutes, whisking occasionally.

Add milk, heavy cream and sour cream. Whisk...

Add milk, heavy cream and sour cream. Whisk until smooth, cooking until sauce starts to bubble and is thickened, about 5 minutes.

Remove from heat and whisk in salt and...

Remove from heat and whisk in salt and coarse ground pepper. 

Top pasta with sauce and add shrimp over...

Top pasta with sauce and add shrimp over the top. Garnish with parsley if desired. 

Sour Cream Pork Chops are the ultimate comfort food to serve any night of the week. Tender and juicy grilled pork chops smothered in a quick and easy sour cream sauce. 

Sour Cream Pork Chops

pork chops

Steak Rub

garlic cloves, grated or minced

Prepare a grill fire to 350° with hickory...

Prepare a grill fire to 350° with hickory or pecan chunks for smoke flavor.

Pat pork chops dry with paper towels.

Spray or drizzle with olive oil and sprinkle...

Spray or drizzle with olive oil and sprinkle dry rub over both sides of the pork chops. Set aside until grill is ready.

Prepare the sauce by melting butter in a...

Prepare the sauce by melting butter in a large skillet over medium heat. Add garlic and stir continually, cooking about 2 minutes until garlic starts to brown.

Whisk in flour, cook 2- 3 minutes.

Add sour cream, milk and heavy cream, continue...

Add sour cream, milk and heavy cream, continue to cook, whisking continually until sauce thickens and starts to bubble. Whisk in salt and pepper. Keep sauce warm or set aside to reheat before serving.

Grill pork chops over indirect fire with the...

Grill pork chops over indirect fire with the grill closed for 5 minutes. Flip pork chops and continue to cook until pork chops reach 145° internal temperature using a digital thermometer.

Remove pork chops to a serving platter, rest...

Remove pork chops to a serving platter, rest about 5 minutes before serving.

Drizzle pork chops with sour cream sauce and...

Drizzle pork chops with sour cream sauce and garnish with thyme.

"Buy seasonal and local. The produce will be fresher and last longer," says Lisa Margan.

Corn and haloumi fritters recipe

corn cobs, kernels removed (substitute 2¼ cups frozen corn kernels)

haloumi, coarsely grated

(100 grams) plain flour

tsp baking powder

eggs, lightly beaten

chopped soft herbs,

Pinch of dried chilli flakes,

(120 grams) sour cream

pickled

tbs mixed chopped herbs, such as dill & parsley

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6327256835112&=domain=del

5348771529001-6327256835112

This Leftover Roast Beef Stroganoff is a quick and comforting dish perfect for using up roast beef. Sautéed onions and mushrooms combined with smoked paprika and sour cream create a rich, creamy sauce that pairs beautifully with tender beef slices. Ready in just 15 minutes, it’s an ideal hearty meal served with rice, bread, mashed potato, or greens like kale.

Leftover Roast Beef Stroganoff Recipe

onion, sliced

g chestnut mushrooms, sliced

garlic,

smoked paprika

Salt and black pepper,

600 g leftover roast beef,

parsley, chopped (plus extra for garnish)

Rice, bread,

Kale or another green vegetable

Sauté Onions

Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the sliced onions and cook for about 3 minutes until softened but not browned.

Cook Mushrooms

Add the sliced chestnut mushrooms to the pan, increase the heat slightly, and cook for an additional 2 minutes until the mushrooms start to brown.

Add Flavorings and Beef

Stir in the grated garlic, smoked paprika, salt, and black pepper. Add the leftover roast beef along with any juices. Reduce the heat to low and cook gently for 3 minutes, adding a splash of water if the mixture starts to dry out.

Finish with Sour Cream

Pour in the sour cream and warm the stroganoff over low heat until it just begins to bubble. Do not boil. Remove from heat and stir in the chopped parsley. Garnish with extra parsley before serving.

Serve

Plate the stroganoff alongside your choice of rice, bread, mashed potato, and steamed or sautéed kale or other preferred greens.

This cooling, creamy Avocado Crema Sauce is one of PWWB's most well-loved recipes!
It's made with 7 simple ingredients and easy to prep in 5 minutes or less with the help of a food processor or blender.
Just whip sour cream, cilantro, lime, jalepeño, and garlic with a fresh avocado for next-level creaminess and a beautiful green hue.
Enjoy your avocado lime crema on its own, or serve alongside your favorite Mexican dishes like tacos, burritos, tostadas, enchiladas, and more! Naturally Vegetarian and Gluten-Free. Easily Vegan and Dairy-Free.

Creamy 5-Minute Avocado Crema Sauce (Easily Vegan)

avocado,

jalapeño,

limes, juiced (approx. scant ¼ cup juice)

sour cream yogurt

water

kosher salt and ground black pepper,

Blend the avocado crema

Add all listed ingredients (minus the water) to a food processor, seasoning with a heaping ½ teaspoon kosher salt and ground black pepper as desired. Pulse to break up the avocado and cilantro, then blend until smooth and creamy. If necessary, add a couple tablespoons water to smooth out texture.

Enjoy your avocado crema immediately. It&#8217;s, of course, great served with tacos, burritos, bowls, and tostadas (we especially love them with our Chicken Fajitas Bowls, Black Bean Tostadas, and Grilled Fish Tacos), but it&#8217;s also wonderful drizzled on a platter of nachos, served alongside your favorite salsas and dips, or even spread into an impressive 7-Layer Dip. Get creative and have fun with it – sky&#8217;s the limit!

https://content.jwplatform.com/videos/OJ4gSNoH.mp4

This cooling, creamy Avocado Crema Sauce recipe is easy to make in 5 minutes or less with the help of a food processor or blender! Whip sour cream, cilantro, lime, jalepeño, & garlic with a fresh avocado for next-level creaminess & a beautiful green hue. Enjoy your avocado lime crema on its own, or serve alongside your favorite Mexican food, like tacos, burritos, tostadas, enchiladas & more! Easily Vegan & Dairy-Free. 

Avocado Crema Sauce Recipe

These homemade White Chicken Enchiladas have the best creamy white sauce with sour cream, cream cheese, green chiles, and shredded Mexican cheese. They're perfectly seasoned and loaded with restaurant-worthy flavor!

White Chicken Enchiladas

EACH: onion powder, garlic powder, cumin, paprika, chili powder

chicken (see notes)

Monterey Jack cheese (divided)

hot sauce

garlic (minced)

flour

(4 oz.) can diced green chiles (undrained)

sour cream (at room temp)

cream cheese

cilantro (plus more to garnish)

Pepper Jack cheese

Roma tomatoes, green onions, red onions, jalapenos, cilantro

Combine the seasonings in a small bowl and set aside. Measure out remaining ingredients before beginning.

Preheat oven to 350° F.

Combine the shredded chicken, ½ cup of the Monterey Jack cheese, hot sauce, and lime juice in a medium bowl. Add 1 teaspoon of the combined seasoning mixture and stir to combine. Set aside.

Melt the butter in a large skillet over medium heat. Add the garlic and cook for 2 minutes. Add the flour and cook for 2 more minutes, stirring continuously.

Add the chicken broth in small splashes, stirring continuously. Add the remaining seasonings and undrained green chiles. Bring to a boil, then reduce to a simmer. Add the sour cream, cream cheese, and cilantro. Stir until combined and melted.

Reduce heat to low and gradually stir in the Monterey jack cheese. Remove from heat.

Add ½ cup of sauce to the bowl with the chicken and stir to combine.

Lightly grease a 9 x 13-inch casserole dish. Spread 1/3 cup of enchilada sauce on the bottom, the layer will be thin.

Spoon 1/3 cup of the chicken filling on the bottom third of each tortilla. Roll tightly and place seam-side-down in the casserole dish. Repeat for all 8 tortillas.

Pour/spread the sauce over the top of the enchiladas and top with pepper jack cheese. (Note: There is a lot of sauce, you don’t have to use it all, but the tortillas do absorb some of it during baking.)

Cover and bake for 12 minutes. (If topping with foil, spray the bottom with nonstick cooking spray to prevent the cheese from sticking to it.)

Remove cover and bake for 15 more minutes. Broil on low (450° F) for 1-2 minutes to brown the top slightly if desired. Watch it closely during this time.

Remove from the oven and let it rest for 5-10 minutes. Garnish with diced tomatoes, green onions, red onions, sliced jalapenos, and cilantro and serve!

Stephanie, these enchiladas are amazing! I followed your recipe as is, didn't change anything, other than didn't have quite enough chicken to make 8 enchiladas, so made 6 instead. They are restaurant delicious, seriously better than restaurants these days! Soooo good. The sauce is incredible, I will definitely have this on my regular rotation!

These are the best chicken enchiladas I've ever had! The seasoning is perfect.

Finally made these last night after saving it on my dinner options list ages and ages ago. They were so popular! Everyone voted that these are their new favorite CC enchiladas. 5/5 absolutely perfect when made as described. Used all the sauce - totally didn't think it was too much as its thicker than some of the other recipes but still gets absorbed all the same. We topped with a bit of pico and jalapenos because I was too tired to deal with anything else and it was delish!

The best white chicken enchiladas I have ever made! Thank you!!!

This is the first recipe I made even though I have so many of yours on my recipe keeper app and get the newsletter weekly.  I was looking to change up our routine.  This was a hit with everyone in my family! I put the garnishes on the side since everyone likes different things and I omitted the green chilies from the filling bc I knew that would be an issue.   This will now be in the rotation.  They have requested beef red sauce enchiladas so that will be next on my list to try.  I know it will be great!! Thank you for your great recipes and details provided.  

Love these white chicken enchiladas more than the red ones (although love those too).  Had to make a few substitutions here in Sydney, due to local differences in Australia (no Pepper Jack cheese here).  And, found a terrific Roasted Serrano Green Chilies product (Gran Luchito) including liquid which works great in the white sauce.  I had to bake this longer than the recipe to ensure flour tortillas were “done” on the bottom. I think I might add a bit more of the white sauce into the chicken next time.  This recipe is definitely a new favorite!

Another great recipe! Hubby said these were the best enchiladas he has ever had, and we eat a lot of enchiladas! And yes there is a lot of sauce but I wouldn’t waste a drop, it really makes this dish extra tasty! It reheats extremely well, I do add a tad more cheese when reheating.

And I’m actually going to try making it ahead, sauce and all, and freezing it. I feel sure the tortillas (I use corn tortillas) will absorb a lot of sauce and that I wont be able to serve them up individually but that’s ok, I don’t try to do that anyway. I just use a fish spatula and serve it up, if an enchilada gets cut up in the process it still tastes great! 

I’m also going to give this one my semi-meal kit treatment. I can make double of the seasoning mixture, shred up double the rotisserie chicken, and measure out the flour and chicken broth. Put the different items in small plastic containers or zip locks, and put them all in a larger zip lock in the freezer. That way half the work is done when I get ready to make it again! Just shred the cheese, add the sour cream and cream cheese, and tortillas. But a lot of the prep is done! 

Great recipe!

Top 10 sour cream sauce recipes from across the web

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Top Tags

Sour Cream-Chicken Enchiladas

Jalapeño Lime Crema

Sour Cream Sauce

Green Chile Chicken Enchiladas

Creamy Shrimp Pasta

Sour Cream Pork Chops

Corn and haloumi fritters recipe

Leftover Roast Beef Stroganoff Reci...

Creamy 5-Minute Avocado Crema Sauce...

White Chicken Enchiladas

Top 10 sour cream sauce recipes from across the web

The most viewed sour cream sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sour Cream-Chicken Enchiladas

Jalapeño Lime Crema

Sour Cream Sauce

Green Chile Chicken Enchiladas

Creamy Shrimp Pasta

Sour Cream Pork Chops

Corn and haloumi fritters recipe

Leftover Roast Beef Stroganoff Reci...

Creamy 5-Minute Avocado Crema Sauce...

White Chicken Enchiladas

The most viewed sour cream sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine