If you are searching for a cozy, creamy dish that feels like a warm hug, then this White Queso Enchiladas Recipe is the perfect find. Imagine tender flour tortillas stuffed with a rich blend of shredded chicken and melted queso blanco, all baked to gooey perfection beneath a blanket of spicy queso and pepper jack cheese. Each bite brings together the subtle heat from jalapeno, freshness from lime juice, and the comforting creaminess of heavy cream and cheese, making this dish an irresistible fiesta of flavors that’s sure to become a family favorite.
Ingredients You’ll Need
This White Queso Enchiladas Recipe relies on a handful of simple yet essential ingredients, each chosen to deliver layers of flavor, delightful texture, and attractive color. From creamy cheeses to fresh aromatics, every component plays a vital part in creating the perfect balance that enchilada lovers crave.
- Olive Oil: A tablespoon to gently sauté aromatics, boosting flavor without overpowering the dish.
- Jalapeno (Deseeded and Diced): Adds a subtle kick and depth, with the seeds removed for a milder heat.
- Diced Red Onion: Provides a slight sweetness and crunch that complements the creamy filling.
- Garlic Cloves (Minced): Brings a fragrant punch that infuses the creamy sauce beautifully.
- Heavy Cream: Creates a luxuriously smooth, rich base that ties the queso and chicken together.
- Queso Blanco (2 cups, separated): The star cheese offering a mild, creamy texture perfect for melting.
- Salsa Verde (¼ cup): Adds bright, tangy notes that lift the rich creaminess of the sauce.
- Juice from ½ a Lime: Injects a refreshing citrus zing to balance richness.
- Cooked and Shredded Chicken (2 cups): The hearty protein filling that makes this dish satisfying.
- Flour Tortillas (6-8, 8”): Soft and pliable wraps to hold all the delicious filling inside.
- Pepper Jack Cheese (1 cup, shredded): Offers a spicy, melty topping that seals in the cheesy goodness.
- Fresh Cilantro (Chopped, optional): For a fresh, herbal garnish that adds color and vibrancy.
How to Make White Queso Enchiladas Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375℉. While it warms up, coat a baking or casserole dish with nonstick cooking spray. This step ensures your enchiladas bake evenly and won’t stick, making cleanup so much easier.
Step 2: Sauté Aromatics and Make the Creamy Sauce
Heat olive oil in a large skillet over medium heat. Toss in the diced jalapeno, red onion, and minced garlic, cooking them for about five minutes while stirring constantly. This gentle sauté softens the veggies and releases their flavors, creating a foundation bursting with aroma. Next, stir in the heavy cream, one cup of queso blanco, salsa verde, and lime juice, and keep stirring over medium heat until the mixture simmers gently. Once it’s thick and creamy, fold in your shredded chicken, ensuring every piece is enveloped in that luscious sauce, then set it aside.
Step 3: Assemble the Enchiladas
Clean and clear a workspace where you can lay out your flour tortillas. On each tortilla, spoon about 3 to 4 tablespoons of the cheesy chicken mixture near the bottom edge, then roll it up tightly. Place each rolled tortilla snugly into your baking dish with the seam side down to keep them from unraveling during baking. Repeat this process until all tortillas are filled and nestled in the dish.
Step 4: Add the Cheesy Topping
Spread the remaining one cup of queso blanco over the tops of your rolled enchiladas, then shower the entire dish with shredded pepper jack cheese. This cheesy layer will melt into a bubbly, spicy crust that makes these enchiladas absolutely irresistible.
Step 5: Bake Until Bubbling and Melty
Cover your dish and bake at 375℉ for 20 minutes, allowing the cheeses to melt and meld with the flavors inside. Then uncover and continue baking for another five minutes to let the cheese brown slightly and achieve that tempting golden finish. Once out of the oven, let the enchiladas rest for five minutes before serving — this waiting time helps everything set and makes serving a breeze.
Step 6: Garnish and Serve
Finish by sprinkling chopped fresh cilantro over the top if you like, adding a bright green pop and herbaceous note that beautifully balances the rich cheese and chicken. Now it’s time to grab your fork and enjoy every creamy, spicy bite.
How to Serve White Queso Enchiladas Recipe
Garnishes
Fresh cilantro isn’t your only option—feel free to add a dollop of cool sour cream, a few slices of avocado, or even some crunchy pickled jalapenos to contrast the creamy softness. These garnishes elevate the flavor profile and make each plate feel special and personalized.
Side Dishes
Serve these enchiladas alongside bright, crisp Mexican street corn salad, a simple green salad with lime vinaigrette, or fragrant Spanish rice to add a bit of texture and freshness. Beans, whether refried or black, also pair beautifully for a complete, hearty meal.
Creative Ways to Present
Try serving the enchiladas in individual ramekins for a fun, elegant twist or build a layered casserole with extra cheese and toppings for sharing at a cozy gathering. You can also add a drizzle of chipotle crema or a sprinkle of cotija cheese for extra flair and flavor complexity.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover enchiladas tightly with plastic wrap or store them in an airtight container. They’ll keep well in the refrigerator for up to three days while retaining most of their creamy, cheesy goodness.
Freezing
This White Queso Enchiladas Recipe freezes beautifully. For best results, assemble the enchiladas but don’t bake. Wrap the baking dish tightly in foil and freeze for up to two months. When ready, thaw overnight and bake as instructed.
Reheating
Reheat leftover or thawed enchiladas in a preheated oven at 350℉ for about 15-20 minutes until warmed through and cheese is bubbling. You can cover them with foil initially to prevent drying, removing it near the end to crisp the top.
FAQs
Can I use a different type of cheese in this White Queso Enchiladas Recipe?
Absolutely! While queso blanco and pepper jack provide the classic creamy and spicy kick, you can experiment with mozzarella or Monterey Jack for a milder flavor or add a bit of sharp cheddar for extra tang.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the shredded chicken and fill the enchiladas with sautéed vegetables like mushrooms, zucchini, or spinach. The creamy queso sauce is rich enough to keep the dish satisfying without meat.
How spicy are these enchiladas?
The heat level is moderate thanks to the deseeded jalapeno and pepper jack cheese. You can adjust the spice by adding or removing jalapenos or substituting a milder cheese if you prefer less heat.
Can I prepare the sauce ahead of time?
Definitely! The creamy queso sauce can be made a day in advance and refrigerated. Just reheat gently on the stove, stirring occasionally before assembling the enchiladas.
What’s the best way to reheat leftovers to keep them from drying out?
Reheating in the oven covered with foil helps retain moisture, keeping the enchiladas creamy and tender. Microwaving can work in a pinch but may cause uneven heating and dryness.
Final Thoughts
There is something truly comforting and celebratory about this White Queso Enchiladas Recipe. It’s a dish that invites laughter, full bellies, and satisfied smiles around the table. Whether you’re planning a weeknight dinner or a casual get-together, I encourage you to dive into this creamy, cheesy, and utterly delicious enchilada adventure. Trust me, once you try it, it will be a recipe you come back to over and over again.
Print
White Queso Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Description
Delicious White Queso Enchiladas featuring tender shredded chicken smothered in a creamy queso blanco and salsa verde sauce, rolled in soft flour tortillas and baked to perfection with melted pepper jack cheese on top. This comforting Tex-Mex dish combines spicy jalapenos, tangy lime, and fresh cilantro for a flavorful meal perfect for any occasion.
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, divided (homemade or store bought)
- ¼ Cup Salsa Verde
- Juice from ½ a lime
- 2 Cups Cooked and Shredded Chicken
Enchiladas
- 6–8 8” Flour Tortillas
- 1 Cup Pepper Jack Cheese, shredded
- Fresh Cilantro, chopped (optional for garnish)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375℉ and lightly grease a baking or casserole dish with nonstick cooking spray to prevent sticking.
- Make the Sauce and Filling: Heat olive oil in a large skillet over medium heat. Add jalapeno, red onion, and garlic and sauté for about 5 minutes, stirring constantly until softened and fragrant. Pour in the heavy cream, add 1 cup of queso blanco, salsa verde, and lime juice. Stir and heat until the mixture begins to simmer, stirring frequently. Remove from heat and mix in the shredded chicken, then set aside.
- Assemble Enchiladas: On a clean surface, lay out the flour tortillas. Spoon 3-4 tablespoons of the chicken mixture about one inch from the bottom edge of each tortilla. Roll them up tightly and place seam side down into the prepared baking dish. Repeat until all tortillas are filled and placed in the dish.
- Add Topping Cheese: Spread the remaining 1 cup of queso blanco evenly over the top of the rolled enchiladas. Sprinkle the shredded pepper jack cheese over the top for a flavorful cheesy crust.
- Bake Covered and Uncovered: Cover the baking dish and bake at 375℉ for 20 minutes until the cheese melts. Then remove cover and bake for an additional 5 minutes uncovered to allow the cheese to brown slightly and the edges to crisp a bit. Let the enchiladas stand for 5 minutes before serving.
- Garnish and Serve: Garnish the enchiladas with freshly chopped cilantro if desired. Serve warm and enjoy your creamy white queso enchiladas!
Notes
- Use homemade or store-bought queso blanco depending on availability.
- Deseeding the jalapeno reduces heat; leave some seeds for extra spice if desired.
- Allowing the enchiladas to stand after baking helps the sauce thicken slightly for better slicing.
- Flour tortillas work best for soft, pliable enchiladas in this recipe.
- Adjust salsa verde quantity to your taste for more or less tang.
