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.

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.

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)

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.

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.

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.

I Love Enchiladas! Do You Have Other Recipes?

Be sure to check out our:

• green enchiladas
• creamy green enchiladas
• red enchiladas

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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 minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes 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

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