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
Scale
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.
