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    Home » Main Dish » Roasted Red Pepper and Sour Cream Enchilada Sauce

    Published: Apr 27, 2021 by Desarae

    Roasted Red Pepper and Sour Cream Enchilada Sauce

    Jump to Recipe Jump to Video Print Recipe

    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
    • ½ yellow onion
    • 3 serrano peppers
    • 2 garlic cloves
    • 1 ½ cups vegetable broth (divided)
    • ¼ cup olive oil
    • ¼ cup butter
    • ¼ cup flour
    • ¼ cup sour cream
    • 1 cup Monterey cheese, grated (divided)
    • 1 ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 teaspoon chili powder
    • ½ teaspoon cumin
    • ¼ teaspoon 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 ½ 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 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.

    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 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.

    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:

    • green enchiladas
    • creamy green enchiladas
    • red enchiladas

    A pan of roasted red pepper enchiladas.

    Let's Be Friends!

    If you’ve tried this recipe or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!  And don’t forget to pin this recipe to save for later.

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

    Roasted Red Pepper and Sour Cream Enchilada Sauce

    It is creamy and tangy and bursting with hearty pepper flavor and some smoky chipotle to even it all out.
    5 from 1 vote
    Print Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 8 enchiladas
    Calories: 295kcal
    Author: Kadee & Desarae

    Ingredients

    • 1 bell pepper
    • ½ yellow onion
    • 3 serrano peppers
    • 2 garlic cloves
    • 1 ½ cups vegetable broth divided
    • ¼ cup olive oil
    • ¼ cup butter
    • ¼ cup flour
    • ¼ cup sour cream
    • 1 cup Monterey cheese grated (divided)
    • 1 ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 teaspoon chili powder
    • ½ teaspoon cumin
    • ¼ teaspoon cayenne optional
    • 8 flour tortillas
    • filling of choice see notes

    Instructions

    • 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.
    • Transfer to a blender along with ½ cup of broth.  Blend until smooth.
    • In a medium saucepan, melt butter over low heat.
    • Whisk in flour until well combined.
    • Continue to whisk and  cook 1-2 minutes until it has a nutty fragrance.
    • Slowly whisk in remaining broth and whisk until thickened.
    • Stir in sour cream.
    • Stir in red pepper puree.
    • Stir in salt, pepper, cumin, chili powder, and cayenne.
    • Spray a 9x13 with non-stick spray and add a small amount of red pepper sauce to the bottom of the pan.
    • Fill tortillas with desired filling (see notes) and roll up.  Place seem side down in the pan.
    • Top with remaining red pepper sauce.
    • Sprinkle with cheese and bake at 375 for 15-20 minutes. Top with desired toppings.

    Video

    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

    Serving: 1enchilada | Calories: 295kcal | Carbohydrates: 21g | Protein: 7g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 956mg | Potassium: 134mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1014IU | Vitamin C: 21mg | Calcium: 154mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!
    « Just like Chili's Enchilada Soup
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    Reader Interactions

    Comments

    1. Erin V says

      November 15, 2018 at 8:27 pm

      5 stars
      i really CAN'T GO WRONG with enchiladas. that is amazing haha

      Reply
    2. Claire says

      October 08, 2017 at 3:09 pm

      Did you post The tortilla recipe yet?
      Thanks!

      Reply
      • Stephanie says

        October 09, 2017 at 5:58 pm

        Hey Claire! I most certainly did :) https://ohsodelicioso.com/homemade-flour-tortillas/

        Reply
    3. Kristi says

      October 27, 2016 at 4:17 pm

      Recipe was delicious! Do you have the recipe for tortillas yet? Thanks!

      Reply
    4. Erika Knipe says

      March 12, 2015 at 10:51 am

      Mmmm, these look amazing! I had no idea you could make flour tortillas with a tortilla press!!

      Reply
      • Stephanie says

        March 12, 2015 at 8:55 pm

        Yes! Thank you Erika! You could easily use a rolling pin too, but the tortilla press does do the job well :) Good luck!

        Reply
    5. Jenn says

      March 10, 2015 at 9:09 pm

      These look delicious. I love all things roasted red pepper!

      Reply
    6. Katie says

      March 10, 2015 at 12:13 pm

      These look delicious! Can't wait to try them!

      Reply
    7. Rebecca Graham says

      March 09, 2015 at 9:14 am

      These look amazing!!

      Reply
      • Stephanie says

        March 10, 2015 at 1:38 pm

        Thanks, Rebecca! I feel like Mexican food has the most universal appeal. So. Good.

        Reply
    8. Leslie says

      May 13, 2014 at 12:30 pm

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

      Reply

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