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White Queso Enchiladas Recipe

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4.3 from 12 reviews

Delicious White Queso Enchiladas featuring a creamy queso blanco and salsa verde sauce, filled with shredded chicken and topped with melted pepper jack cheese for a comforting and flavorful Mexican-inspired meal.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Entree
  • Method: Baking
  • Cuisine: Mexican

Ingredients

Sauce and Filling

  • 1 Tbsp Olive Oil
  • 1 Jalapeno (Deseeded and Diced)
  • 3 Tbsp Diced Red Onion
  • 2 Garlic Cloves (Minced)
  • 1 Cup Heavy Cream
  • 2 Cups Queso Blanco (separated – homemade or store bought)
  • ¼ Cup Salsa Verde
  • Juice from ½ a lime
  • 2 Cups Cooked and Shredded Chicken

Assembly

  • 6–8 8” Flour Tortillas
  • 1 Cup Pepper Jack Cheese (Shredded)
  • Fresh Cilantro (Chopped – optional, for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 375℉ and lightly grease a baking dish or casserole dish with nonstick cooking spray to prevent the enchiladas from sticking.
  2. Prepare Sauce and Filling: Heat olive oil in a large skillet over medium heat. Add the diced jalapeno, red onion, and minced garlic; sauté for about 5 minutes while stirring constantly until softened. Pour in the heavy cream, 1 cup of queso blanco, salsa verde, and lime juice. Stir the mixture and continue heating over medium until it simmers, stirring frequently. Remove the skillet from heat and fold in the shredded chicken thoroughly. Set this filling mixture aside.
  3. Assemble Enchiladas: Lay out the flour tortillas on a clean surface. Spoon 3-4 tablespoons of the chicken mixture about 1 inch from the bottom edge of each tortilla. Roll each tortilla tightly around the filling and place seam side down into the prepared baking dish. Repeat until all tortillas are filled and lined up in the dish.
  4. Add Cheese Topping: Spread the remaining 1 cup of queso blanco evenly over the top of the assembled tortillas. Sprinkle the shredded pepper jack cheese generously over the queso blanco to create a cheesy topping layer.
  5. Bake: Cover the baking dish with foil and bake the enchiladas at 375℉ for 20 minutes until the cheese melts and sauce bubbles. Remove the foil and bake uncovered for an additional 5 minutes to lightly brown the cheese.
  6. Rest and Serve: Let the enchiladas stand for 5 minutes after baking to set slightly. Garnish with freshly chopped cilantro if desired. Serve warm and enjoy your creamy white queso enchiladas!

Notes

  • Deseeding the jalapeno reduces heat; leave seeds in for spicier enchiladas.
  • You can use either homemade or store-bought queso blanco depending on your preference.
  • Flour tortillas work best for rolling and baking; corn tortillas may break or become too dry.
  • Allowing the dish to rest after baking helps the sauce thicken and flavors meld.
  • Adjust the amount of salsa verde to increase or decrease tanginess and spice.
  • For a vegetarian version, substitute shredded chicken with sautéed vegetables or beans.

Find it online: https://allcookedup.com/white-queso-enchiladas-recipe/