Sour Cream Enchilada Sauce – Low Carb & Gluten Free

Posted by on July 25, 2014 in Gluten Free Recipes, Low Carb Keto Recipes, Sauces | Gravies | 8 comments

Sour Cream Enchilada Sauce – Low Carb & Gluten Free

If you love sour cream enchiladas, but dream of a sour cream sauce deliciously low carb and keto friendly, you won’t have to dream any longer. Fluffy Chix Cook converted a TNT, tried ‘n’ true family classic into a street legal low carb keto Tex-Mex Sour Cream Enchilada Sauce worth writing home about.







I don’t know where the Sour Cream Enchilada Sauce originated from. I just know it’s been a Tex-Mex family staple since I was a teenager. It all started for our family, with Mama Ninfa down on Navigation. They used to have “off the menu” specials. We were regulars with her and I’d always ask about anything new and exciting. One day the waiter told me about shrimp and crab enchiladas. The earth moved. And it was a long time before I ordered anything else.




They were covered with this delicate (and super spicy) sour cream sauce. Mama, Dad and I went home talking about this sauce. And immediately began to try to recreate it. After a lot of trial and error, we came up with a plausible version. We never did equal Mama Ninfa’s secret enchilada sauce, but we succeeded in making this dy-no-mite Tex-Mex Sour Cream Enchilada Sauce that tastes perfect on chicken and seafood. It only took a little bit of wiggle to morph it into a low carb keto staple. Sour Cream Enchilada Sauce is super low carb ketogenic and works great for diabetics.




Make up a batch of your favorite version of Psylli Wrap and go to enchilada heaven!!! Don’t forget to make the Induction Psylli Wraps or the OWL Psylli Wraps. I’ll be back later to post the Sour Cream Chicken Enchilada Recipe.


Sour Cream Enchilada Sauce – Low Carb & Gluten Free

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 28 tablespoons

Serving Size: 3-4 tablespoons

Calories per serving: 20

Fat per serving: 2g

Sour Cream Enchilada Sauce – Low Carb & Gluten Free

This Sour Cream Chicken Enchilada Sauce is an oldie and a goody. We came up with this sauce as a take-off of an old seafood enchilada sauce from Mama Ninfa’s on Navigation. It’s a winner.


  • ¼ c dry vermouth or dry white wine.


  1. In a small sauce pan, sauté onion and garlic in olive oil until tender, about 4-5 minutes, over medium heat. Add remaining ingredients through black pepper (add the dry white wine or dry vermouth here, if using). Stir and slowly simmer until all veggies are very tender-about 20-30 minutes. If too much liquid is lost, add a tiny bit more broth or a bit more water. You want about 1 cup of liquid. Transfer to a blender and carefully puree mixture until mostly smooth.
  2. Thicken by carefully dusting surface with glucomannan or your favorite gum and whisking like mad to keep things from clumping. Continue dusting in thickener until sauce is thick enough. Stir in sour cream until well mixed. Adjust spices and use over enchiladas.


This sauce does not freeze well, but you probably won't have much leftover anyway. It's that good. I sometimes dream of this sauce over delicate chicken or shrimp/seafood enchiladas. It will make a true Tex-Mex believer out of you. The best part about this sauce is you don't even technically need tortillas. Just ladle the sauce over your favorite chicken or seafood and enjoy it. But try making the Psylli Wraps and enjoy them as enchiladas just one.

The sauce itself is very hot. But it needs to be robust and hot to balance the sour cream and the filling for the enchiladas!

Serving Ideas* Serve as a sauce for chicken and seafood.

Nutritional Information

Per Tablespoon: 20 Calories; 2g Fat (76.2% calories from fat); trace Protein; 0.86g Carbohydrate; 0.25g Dietary Fiber; 3mg Cholesterol; 0.61g Effective Carb

Copyright © 2010 Fluffy Chix Cook. All rights reserved.

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Copyright © 2010 Fluffy Chix Cook. All rights reserved.





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  1. This post encompasses not only this fabulous Sour Cream Sauce (which, incidentally, can be used for WAY more than enchiladas!) but all your other sauces and salad dressings as well.

    These are what help to make a LC/Keto lifestyle so tasty. What a great benefit that they don’t break the numbers bank either!

    Numerous thank you’s, Susie!!


    • Muah! I heart you Alice and am so happy these recipes help you live an easy and fun, satisfying keto lifestyle!!

  2. How would I make chicken enchilada that are on page 4 of Dr Westman’s diet?

    • Eileen, I use some psyllium husks (even though it’s not page 4, it doesn’t stall me or spike my blood sugar). So I make the Psylli wraps and roll up with chicken and cheese. Then top with my sour cream enchilada sauce or my quick red enchilada sauce. 😀

    • Eileen omit the glucomannan in the recipe and when making enchiladas, use the Westman Wraps (you’ll find them in the Recipe Index, or do a search in the upper right corner for them! I’ve modified the recipes to include the Westman Wrap options! (Sorry this took so long to answer. I just saw your question!)

  3. I know this is an old post but I just found the recipe today, and it is AMAZING! The Ninfa’s in Austin closed years ago, but this sauce brings it back to life! Thank you.

    • Yay!!! It’s a winner here too, even though we still have Ninfa’s on Navigation. (BTW, that one doesn’t feel like the same level of authenticity either.)


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