Silky Smooth White Enchilada Sauce

Recipe Introduction

Ever stared blankly at a recipe, wondering where to start? Yeah, me too. That's why I'm sharing my take on a white enchilada sauce .

This isn't just any sauce; it's your shortcut to seriously tasty enchiladas.

Creamy, Dreamy Goodness: Your Gateway to Enchilada Heaven

This creamy enchilada sauce isn't some newfangled invention. It hails from the Southwest, where they know a thing or two about comfort food.

It is super easy to make. Expect it ready in about 25 minutes. The recipe makes roughly 4 cups. That is enough for about 8-10 enchiladas.

Why This Sauce Rocks

Honestly, this white sauce for enchiladas is fantastic. It is mild, making it family friendly. This is the perfect dish for a cosy night in.

It's also a great alternative to traditional red sauce. Plus, you sneak in some extra calcium and protein, win-win!

Okay, let's get this show on the road! The ingredients are pretty straightforward. You probably have most of them in your kitchen already.

Let's Get Saucy: Here's What You Need

To make the best white enchilada recipe , you'll need butter, flour, chicken broth, and heavy cream. Do not forget cream cheese and Monterey Jack cheese sauce .

Garlic powder, onion powder, cumin, salt, and pepper will add flavour. Feel free to add a pinch of cayenne for a little kick! If you want to make it vegetarian you can use vegetable broth instead of chicken enchilada sauce .

If dairy is not an option, there are great dairy-free substitutions.

Ingredients & Equipment: Let's Get This Show on the Road!

Alright, fancy making the best white enchiladas ever? Okay, let's get this show on the road!

Main Ingredients: The White Enchilada Sauce Essentials

This creamy enchilada sauce starts with the basics. It then jumps to the next level. Trust me, this is not just another easy white sauce recipe . This is special.

• Butter: 4 tablespoons (57g) unsalted. Good quality butter really makes a difference. Honestly, use the best you can.

• Flour: 1/4 cup (30g) all-purpose. This thickens the sauce.

• Chicken Broth: 3 cups (720ml) low sodium preferred. Low sodium is key to controlling the saltiness.

• Heavy Cream: 1 cup (240ml) This is what makes it a creamy enchilada sauce , folks!

• Cream Cheese: 4 ounces (113g) softened. This is really important! Softened cream cheese melts way easier.

Seasoning: It's All About That Flavour

This white sauce for enchiladas needs some oomph. A little goes a long way. This isn't just a mild enchilada sauce , it's got depth.

• Garlic Powder: 1 teaspoon . Never underestimate the power of garlic.

• Onion Powder: 1 teaspoon . Adds a nice savory touch.

• Cumin: 1/2 teaspoon . A southwestern enchilada sauce staple.

• Cayenne Pepper: 1/4 teaspoon (optional). For a little kick.

• Monterey Jack Cheese: 1/2 cup (57g) shredded. For that melty, cheesy goodness. You know? Monterey Jack cheese sauce is a winner.

Equipment: Keep it Simple!

You don’t need fancy kit for this homemade enchilada sauce white . These are essentials only. A saucepan and whisk are your mates here.

• Medium saucepan.
• Whisk. Seriously, get a good one.
• Measuring cups and spoons. No brainer, yeah?

That's it. That's all you need to make a sour cream enchilada sauce base. Now, time to cook this best white enchilada recipe !

Silky Smooth White Enchilada Sauce : Ditch the Red, Embrace the Cream!

Okay, let's get this show on the road! We're making creamy enchilada sauce today. This isn't your typical red sauce.

This white enchilada sauce is like a warm hug for your enchiladas. Think creamy, cheesy goodness with a hint of spice.

It’s inspired by southwestern enchilada sauce , this sauce elevates any dish. I think this sauce is really good for chicken enchiladas.

Honestly, it's easier than you think to make homemade enchilada sauce white . The hardest part is just whisking! If you’ve ever made a basic white sauce, you're golden.

It will take you about 5 minutes to prep and 20 minutes to cook. This recipe yields approximately 4 cups of sauce.

Prep Steps

Essential Mise en Place

First, gather your ingredients. You’ll need 4 tablespoons (57g) unsalted butter , 1/4 cup (30g) all-purpose flour , 3 cups (720ml) chicken broth , 1 cup (240ml) heavy cream , 4 ounces (113g) cream cheese , 1 teaspoon garlic powder , 1 teaspoon onion powder , 1/2 teaspoon cumin , 1/4 teaspoon cayenne pepper , 1/2 cup (57g) shredded Monterey Jack cheese , plus salt and pepper.

Having everything ready to go is key! Also, soften your cream cheese. Room temperature cream cheese prevents lumps.

step-by-step: Let's Get Saucy

1. Melt the butter: In a saucepan, melt the 4 tablespoons (57g) butter over medium heat.
2. Make a roux: Whisk in 1/4 cup (30g) flour . Cook for 1- 2 minutes . Stir constantly until smooth.
3. Whisk in broth: Slowly whisk in 3 cups (720ml) chicken broth . Make sure there are no lumps. Start small and add the rest gradually.
4. Simmer Time: Simmer for 5- 7 minutes . This helps it thicken. Stir occasionally.
5. Add cream and cheese: Reduce heat. Stir in 1 cup (240ml) heavy cream and 4 ounces (113g) cream cheese . Continue stirring until smooth.
6. Season Up: Stir in 1 teaspoon garlic powder , 1 teaspoon onion powder , 1/2 teaspoon cumin , and optional 1/4 teaspoon cayenne pepper . Salt and pepper to taste.
7. Melt the Monterey Jack: Remove from heat. Stir in 1/2 cup (57g) Monterey Jack cheese . Ensure it’s completely melted.
8. Serve Immediately: Use your best white enchilada recipe right away.

Pro Tips: Secrets to Sauce Success

Don't rush things! Simmer gently. This way, the sauce develops the best flavour. Avoid overboiling. It can cause the sour cream enchilada sauce to separate.

So low and slow is the key. Taste as you go. Adjust seasonings to your preference. And for a bit of a kick, consider adding a pinch of smoked paprika.

This easy white sauce recipe is delicious.

A common mistake is using cold cream cheese, which causes lumps! Also, use a quality broth. It makes a difference.

And hey, if you want to make this ahead of time, go for it! Store it in the fridge for up to three days.

When ready to use, reheat gently on the stovetop.

Honestly, this mild enchilada sauce is one of my favourites. My family loves it, and I know yours will too! If you want a chicken enchilada sauce , make sure you have the right chicken and enough sauce to work with!

Recipe Notes: Ace Your White Enchilada Sauce

Okay, let's get this show on the road! So, you're about to dive into making this scrummy white enchilada sauce .

Honestly, it's simpler than you think, but there are a few bits and bobs that'll make it absolutely stellar. It's not your typical homemade enchilada sauce white so pay attention.

Serving Suggestions: Plating Perfection

Right then, you've got this gorgeous creamy enchilada sauce . How do you make it look the bee's knees? First off, don't drown your enchiladas.

A generous drizzle is perfect. Garnish with a sprinkle of fresh coriander or a few sliced spring onions for a pop of colour.

A dollop of sour cream or a wedge of lime? Bang on. Mexican rice and refried beans on the side make it a proper fiesta.

Storage Tips: Keep it Fresh

Got leftovers? Lucky you! Pop that chicken enchilada sauce in an airtight container and it'll happily sit in the fridge for up to 3 days .

To reheat, gently warm it on the hob over low heat. Stir it often to prevent it from sticking or splitting.

Freezing isn't ideal as the texture can change, but if you must, use a freezer safe container and consume within 1 month .

Reheat it slowly and give it a good whisk.

Variations: A Twist on Tradition

Fancy a bit of a change? Why not! For a mild enchilada sauce you might want to skip the cayenne pepper or reduce the amount.

Going dairy-free? Sub coconut milk for the heavy cream and use a dairy-free cream cheese alternative. For a bit of extra zing, add a squeeze of lime juice or a handful of chopped coriander to the finished sauce.

You could even swap out the Monterey Jack cheese sauce for some cheddar!

Nutrition Basics: What's Inside

This easy white sauce recipe is delicious, but what about the health stuff? Each serving of this sour cream enchilada sauce has about 150-180 calories.

It's got protein, fat, and carbs. Remember, this is an estimate. The amounts can change depending on your ingredients. The southwestern enchilada sauce is a good source of calcium.

The best white enchilada recipe is all about balance, you know? Everything in moderation!

Right, that's all there is to it. This creamy, dreamy white enchilada sauce for enchiladas is waiting to be made.

You've got this. Go on, give it a bash! It's easier than making a brew, promise.

Frequently Asked Questions

What exactly is white enchilada sauce, anyway? Is it just alfredo sauce pretending to be Mexican?

White enchilada sauce is a creamy, cheesy sauce typically made with a roux (butter and flour), chicken broth, cream, and cheese. While it shares a similar richness with alfredo, the addition of spices like cumin, garlic, and sometimes a touch of cayenne gives it that distinctive Southwestern flavour.

So, no, it's not just alfredo, but they're definitely cousins!

Help! My white enchilada sauce is lumpy! How do I fix it, and how do I prevent it next time?

Lumpy sauce can be a right pain, but don't despair! If it's only slightly lumpy, try whisking vigorously or using an immersion blender to smooth it out. Next time, make sure your cream cheese is fully softened before adding it, and whisk the broth into the roux gradually to avoid lumps from forming in the first place.

A fine mesh sieve can also be your best mate for catching any stubborn lumps.

Can I make white enchilada sauce ahead of time? And how do I store it?

Absolutely! Making it ahead is a smart move, especially if you're planning a big enchilada fiesta. Store your white enchilada sauce in an airtight container in the refrigerator for up to 3-4 days.

When reheating, do so gently over low heat, stirring frequently, and add a splash of broth or cream if it's become too thick.

I'm watching my waistline. Is there a lighter version of this white enchilada sauce I can make?

You betcha! You can lighten things up by using reduced fat cream cheese and substituting half and-half for the heavy cream. Also, consider using low-sodium chicken broth to control the salt content. For a really healthy swap, try using a cashew cream as a replacement for the dairy.

You'll still get a creamy texture with fewer calories and less fat it's a win-win situation, really!

I want to spice things up a bit! What can I add to my white enchilada sauce to give it a kick?

Fancy a bit of a zing, do you? There are loads of ways to add some heat! A pinch of cayenne pepper, some finely diced jalapeños, or even a dash of your favorite hot sauce can do the trick. Smoked paprika can also add a lovely smoky flavour with a mild heat.

Start with a small amount and taste as you go you can always add more, but you can't take it away!

Can I freeze white enchilada sauce?

Freezing white enchilada sauce is possible, but the texture might change slightly due to the dairy content. It might become a little grainy after thawing. To minimize this, cool the sauce completely before freezing in an airtight container or freezer bag.

When you thaw it, do so slowly in the refrigerator, and whisk it well while reheating to help restore its smooth consistency. You might need to add a little extra cream or broth to get it back to the right consistency.