Description
These White Queso Enchiladas feature tender shredded chicken rolled in flour tortillas, smothered in a creamy, cheesy white queso sauce infused with jalapeno, garlic, and salsa verde. Baked until bubbly and topped with melted pepper jack cheese and fresh cilantro, they make a flavorful and comforting Mexican-inspired 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, separated (homemade or store bought)
- ¼ Cup Salsa Verde
- Juice from ½ a lime
- 2 Cups Cooked and Shredded Chicken
Assembly
- 6–8 Flour Tortillas, 8” size
- 1 Cup Pepper Jack Cheese, shredded
- Fresh Cilantro, chopped (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375℉. Lightly grease a baking or casserole dish with nonstick cooking spray to prevent sticking during baking.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced jalapeno, red onion, and minced garlic. Sauté for 5 minutes, stirring constantly to soften and release their flavors without burning.
- Make Queso Sauce: To the skillet, pour in the heavy cream, add 1 cup of queso blanco, salsa verde, and lime juice. Stir continuously while heating over medium heat until the sauce reaches a gentle simmer. Remove from heat and fold in the shredded chicken thoroughly into the sauce. Set this mixture aside.
- Assemble Enchiladas: Lay flour tortillas flat on a clean surface. Spoon 3-4 tablespoons of the chicken and queso mixture about 1 inch from the bottom edge of each tortilla. Carefully roll up each tortilla tightly and place seam-side down into the greased baking dish. Repeat until all tortillas are filled and arranged in the dish.
- Add Remaining Cheese: Spread the remaining 1 cup of queso blanco evenly over the top of the rolled enchiladas. Then sprinkle the shredded pepper jack cheese over the entire dish.
- Bake Covered: Cover the baking dish with foil or a lid and bake in the preheated oven at 375℉ for 20 minutes. This allows the cheese to melt and the flavors to meld.
- Bake Uncovered: Remove the cover and continue baking uncovered for an additional 5 minutes to brown the cheese slightly and thicken the sauce.
- Rest and Garnish: Let the enchiladas stand for 5 minutes after baking to set. Garnish with fresh chopped cilantro if desired, then serve warm and enjoy the creamy, cheesy goodness.
Notes
- You can make queso blanco at home by melting white cheeses like Monterey Jack and blending with milk or cream for a smooth texture.
- If you prefer spicier enchiladas, leave some jalapeno seeds in or add extra jalapeno slices as garnish.
- For a lighter option, substitute half-and-half or whole milk for heavy cream, but the sauce won’t be as rich.
- These enchiladas freeze well – assemble and freeze before baking, then bake from frozen adding extra minutes as needed.
- Gluten free tortillas can be used instead of flour to make the dish gluten free.
Nutrition
- Serving Size: 1 serving (1 enchilada)
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
