Roasted Red Pepper and Sour Cream Enchilada Sauce

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

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5 from 2 votes

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.

Prep Time30

Cook Time15

Total Time45

Course: Main Course

Cuisine: Mexican

Servings: 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

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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