Main Dish | April 27, 2021

Roasted Red Pepper and Sour Cream Enchilada Sauce

Enchilada sauce with sour cream is divine.  We’ve upped the ante and made this sour cream sauce with roasted red peppers for a beautiful and flavorful blush enchilada sauce. It is creamy and tangy and bursting with hearty pepper flavor and some smoky chipotle to even it all out.

Enchilada sauce with sour cream enchiladas being lifted out of a pan.

What Is Roasted Red Pepper and Sour Cream Enchilada Sauce?

This sauce is made from roasted red bell peppers, onions, serrano peppers and garlic, sour cream, and a rich roux. Enchilada sauce with sour cream come together in a cinch and pack a punch with the flavor.

A quarter shot of roasted red pepper enchiladas garnished with pico and avocado.

What Do I Need To Make Enchilada sauce with sour cream?

For this recipe, you’ll need the following:

For this recipe you’ll need:

  • 1 bell pepper
  • 1/2 yellow onion
  • 3 serrano peppers
  • 2 garlic cloves
  • 1 1/2 cups vegetable broth (divided)
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/4 cup sour cream
  • 1 cup Monterey cheese, grated (divided)
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne (optional)
  • 8 flour tortillas
  • filling of choice (keep reading for ideas)

Ingredients needed for Enchilada sauce with sour cream.

How Do You Make Roasted Red Pepper and Sour Cream Enchilada Sauce

1. Preheat your oven to 425 degrees Fahrenheit.  Start by chopping your veggies and tossing them with olive oil.  Place on a baking sheet lined with foil or parchment.  Bake for 15 minutes or until edges are charred.

2. Transfer to a blender along with 1/2 cup of broth.  Blend until smooth.

3. In a medium saucepan, melt butter over low heat.

4. Whisk in flour until well combined.

How to roast peppers.

5. Continue to whisk and  cook 1-2 minutes until it has a nutty fragrance.

6. Slowly whisk in remaining broth and whisk until thickened.

7. Stir in sour cream.

8. Stir in red pepper puree.

How to make a roux and add red pepper paste.

9. Stir in salt, pepper, cumin, chili powder, and cayenne.

10. Spray a 9×13 with non-stick spray and add a small amount of red pepper sauce to the bottom of the pan.

11. Fill tortillas with desired filling (see notes) and roll up.  Place seem side down in the pan.

12. Top with remaining red pepper sauce.

13. Sprinkle with cheese and bake at 375 for 15-20 minutes. Top with desired toppings.

How to prepare enchilada sauce with sour cream.

What Can I Fill My Enchiladas With?

There are several options for filling these enchiladas.  Here are some options:

  • Chicken – use 2 shredded shredded chicken. Add a little bit of red pepper sauce and shredded cheese mixed together with the shredded chicken and fill tortillas. There are several options for cooking the chicken: cook in the pressure cooker for 15 minutes with 1 cup of water and salt and pepper.  Boil chicken until cooked thru.  Use rotisserie chicken.
  • Black beans – fill your tortillas with black beans for a vegetarian meal.
  • Cheese – fill your tortillas with Monterey Jack cheese.

A half shot of enchilada sauce with sour cream.

Enchilada sauce with sour cream Q&A

What Should I top these enchiladas with?

The toppings are just as important as the fillings, the green onions, cilantro, avocado, pico, salty cojita, and a good splattering of créma tastes as good as it is pretty!

Can I freeze roasted red pepper enchiladas?

These freeze like a dream (just save the toppings until ready to serve), your friends that need a meal will love them, and who doesn’t love a meal served in a 9×13 pan? That’s domestication right there. High five, friends!

How long do enchiladas last?

Leftovers will last in the fridge in an airtight container for 5 days.

An overhead shot of enchilada sauce with sour cream enchiladas in a white baking pan.

I Love Enchiladas! Do You Have Other Recipes?

Be sure to check out our:

A pan of roasted red pepper enchiladas.

Let’s Be Friends!

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5 from 1 vote
Enchilada sauce with sour cream enchiladas being lifted out of a pan.
Roasted Red Pepper and Sour Cream Enchilada Sauce
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

It is creamy and tangy and bursting with hearty pepper flavor and some smoky chipotle to even it all out.

Course: Main Course
Cuisine: Mexican
Keyword: Creamy enchiladas, homemade tortillas, sour cream enchiladas
Servings: 8 enchiladas
Calories: 295 kcal
Author: Stephanie
Ingredients
  • 1 bell pepper
  • 1/2 yellow onion
  • 3 serrano peppers
  • 2 garlic cloves
  • 1 1/2 cups vegetable broth divided
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/4 cup sour cream
  • 1 cup Monterey cheese grated (divided)
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne optional
  • 8 flour tortillas
  • filling of choice see notes
Instructions
  1. Preheat your oven to 425 degrees Fahrenheit.  Start by chopping your veggies and tossing them with olive oil.  Place on a baking sheet lined with foil or parchment.  Bake for 15 minutes or until edges are charred.
  2. Transfer to a blender along with 1/2 cup of broth.  Blend until smooth.
  3. In a medium saucepan, melt butter over low heat.
  4. Whisk in flour until well combined.
  5. Continue to whisk and  cook 1-2 minutes until it has a nutty fragrance.
  6. Slowly whisk in remaining broth and whisk until thickened.
  7. Stir in sour cream.
  8. Stir in red pepper puree.
  9. Stir in salt, pepper, cumin, chili powder, and cayenne.
  10. Spray a 9x13 with non-stick spray and add a small amount of red pepper sauce to the bottom of the pan.
  11. Fill tortillas with desired filling (see notes) and roll up.  Place seem side down in the pan.
  12. Top with remaining red pepper sauce.
  13. Sprinkle with cheese and bake at 375 for 15-20 minutes. Top with desired toppings.

Recipe Video

Recipe Notes

What Can I Fill My Enchiladas With?

There are several options for filling these enchiladas.  Here are some options:

  • Chicken - use 2 shredded shredded chicken. Add a little bit of red pepper sauce and shredded cheese mixed together with the shredded chicken and fill tortillas. There are several options for cooking the chicken: cook in the pressure cooker for 15 minutes with 1 cup of water and salt and pepper.  Boil chicken until cooked thru.  Use rotisserie chicken.
  • Black beans - fill your tortillas with black beans for a vegetarian meal.
  • Cheese - fill your tortillas with Monterey Jack cheese.

Enchilada sauce with sour cream Q&A

What Should I top these enchiladas with?

The toppings are just as important as the fillings, the green onions, cilantro, avocado, pico, salty cojita, and a good splattering of créma tastes as good as it is pretty!

Can I freeze roasted red pepper enchiladas?

These freeze like a dream (just save the toppings until ready to serve), your friends that need a meal will love them, and who doesn't love a meal served in a 9x13 pan? That's domestication right there. High five, friends!

How long do enchiladas last?

Leftovers will last in the fridge in an airtight container for 5 days.

Nutrition Facts
Roasted Red Pepper and Sour Cream Enchilada Sauce
Amount Per Serving (1 enchilada)
Calories 295 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Trans Fat 1g
Cholesterol 32mg11%
Sodium 956mg42%
Potassium 134mg4%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 3g3%
Protein 7g14%
Vitamin A 1014IU20%
Vitamin C 21mg25%
Calcium 154mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

11 thoughts on “Roasted Red Pepper and Sour Cream Enchilada Sauce

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  1. Never thought to bake em up and then add sauce later. Then they won’t be soggy. Brilliant! I am totally doing that!