White Queso Enchiladas Recipe

If you’re craving a creamy, cheesy, and comforting dish that feels like a warm hug on a plate, you’ve got to try this White Queso Enchiladas Recipe. I absolutely love how this turns out every time — the blend of queso blanco with spicy jalapeño and tender shredded chicken wrapped in soft tortillas is seriously addictive. Stick with me, and I’ll share all my tips so you nail this recipe perfectly and impress everyone at your table!

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Ingredients You’ll Need

These ingredients come together beautifully to create that signature creamy and cheesy texture you want in your White Queso Enchiladas Recipe. A quick heads up — using fresh ingredients like diced jalapeño and lime juice really make the flavors pop.

• Olive Oil: Helps sauté the veggies without overpowering other flavors.
• Jalapeño: Just one, deseeded and diced, adds a gentle heat that warms without burning.
• Diced Red Onion: Brings a mild sweetness and crunch after sautéing.
• Garlic Cloves: Minced for that classic savory aroma.
• Heavy Cream: Gives the sauce its rich and velvety texture.
• Queso Blanco: Divided into two portions — this mild white cheese melts smoothly and tastes amazing.
• Salsa Verde: Adds a citrusy tang and depth with a little zest.
• Lime Juice: Just a splash brightens up the whole dish.
• Cooked and Shredded Chicken: Perfect protein that soaks up the creamy sauce nicely.
• Flour Tortillas: Soft 8-inch tortillas work best for rolling and melting.
• Pepper Jack Cheese: Shredded on top for a little stretchy, spicy kick.
• Fresh Cilantro (Optional): I love adding this at the end for a fresh herbal note.

Variations

I like to tweak this White Queso Enchiladas Recipe depending on the season or what’s in my fridge — it’s pretty flexible and welcomes a little creativity. You’ll enjoy making it your own!

• Vegetarian Version: Swap the shredded chicken for sautéed mushrooms or roasted veggies — it’s just as satisfying.
• Spice Level: If you want more heat, leave the jalapeño seeds in or add a pinch of cayenne to the sauce.
• Cream Cheese Addition: I sometimes add a bit of cream cheese to deepen the sauce’s richness.
• Gluten-Free Option: Use corn tortillas instead of flour for a naturally gluten-free dish.

How to Make White Queso Enchiladas Recipe

Step 1: Sauté Your Veggies and Build the Sauce

Heat the olive oil over medium in a large skillet, then add the diced jalapeño, red onion, and minced garlic. Keep stirring for about 5 minutes — you want the onion to soften and the garlic to release its fragrance without browning too much. Next, pour in the heavy cream along with half of your queso blanco, salsa verde, and lime juice. Stir frequently and bring it to a gentle simmer. This step is key for developing those layered flavors and warming the cheese just enough to melt perfectly.

Step 2: Fold in the Chicken and Prep Tortillas

Once the sauce is smooth and heated through, remove the pan from the stove and stir in the shredded chicken. This ensures the chicken stays tender and absorbs all those delicious flavors without drying out. On a clean surface, lay out your tortillas, spoon about 3-4 tablespoons of the creamy chicken mixture about an inch from the bottom edge of each, then roll it up snugly. Place each rolled tortilla seam side down in your prepared baking dish — this keeps them from unraveling during baking.

Step 3: Top, Bake, and Let Rest

Once all your tortillas are comfortably nestled in the dish, spread the remaining queso blanco over them in an even layer, then sprinkle the shredded pepper jack cheese on top. Cover the dish and bake at 375ºF for 20 minutes until the cheese is melted and bubbly. Then, uncover for another 5 minutes to give the top a little golden finish. Let the enchiladas rest for 5 minutes before serving — this helps everything set up and makes slicing easier.

How to Serve White Queso Enchiladas Recipe

Garnishes

I usually garnish these enchiladas with a sprinkle of fresh chopped cilantro because it brings a lovely herbaceous brightness that cuts through the richness. A dollop of sour cream or a few sliced green onions also add a nice touch both visually and flavor-wise.

Side Dishes

I like pairing this with a crisp avocado salad or some Mexican-style rice and black beans on the side — it rounds out the meal perfectly. For an extra crunch, chips and fresh salsa or guacamole work wonders.

Creative Ways to Present

For special occasions, I sometimes bake the enchiladas in individual ramekins for a fun single-serve presentation. Another favorite trick is layering everything in a casserole style and serving it as a dip with tortilla chips on the side — always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover enchiladas tightly covered in the fridge and they keep well for up to 3 days. The flavors actually deepen overnight! Just be sure to reheat gently so the sauce doesn’t separate.

Freezing

This White Queso Enchiladas Recipe freezes well if you want to prep ahead. Assemble the enchiladas in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready, thaw overnight in the fridge and bake as usual, adding extra baking time if still partially frozen.

Reheating

I reheat leftovers in a 350ºF oven until warmed through, around 15-20 minutes, to keep that cheesy top melty and delicious. Microwaving works in a pinch but can make the tortillas a bit chewy.

FAQs

Final Thoughts

This White Queso Enchiladas Recipe holds a special spot in my heart — it’s one of those go-to dishes that feels like a little celebration any night of the week. I promise, once you try it, you’ll love how easy it is to pull together and how amazing it tastes. Give it a whirl and watch it become a family favorite at your table!

White Queso Enchiladas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 104 reviews

• Author: Jessica
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Entree
• Method: Baking
• Cuisine: Mexican

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Description

These White Queso Enchiladas are a creamy and flavorful Mexican-inspired dish featuring tender shredded chicken rolled in soft flour tortillas, smothered in a rich white queso sauce made with queso blanco, heavy cream, and salsa verde. Baked to perfection with melty pepper jack cheese on top, these enchiladas offer a hearty and satisfying meal with a touch of fresh lime and jalapeno heat balanced by smooth creaminess.

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Ingredients

Queso Sauce

• 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

Enchiladas

• 2 Cups Cooked and Shredded Chicken
• 6-8 8” Flour Tortillas
• 1 Cup Pepper Jack Cheese, shredded
• Fresh Cilantro, chopped (optional)

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Instructions

1. Preheat and prep dish: Preheat the oven to 375℉. Prepare a baking dish or casserole dish by spraying it with nonstick cooking spray to prevent sticking during baking.
2. Make queso sauce: Heat olive oil in a large skillet over medium heat. Add diced jalapeno, red onion, and minced garlic, sautéing for 5 minutes while stirring constantly until vegetables are softened and fragrant. Stir in heavy cream, 1 cup of queso blanco, salsa verde, and lime juice. Heat the mixture until it simmers, stirring frequently to blend all ingredients. Remove from heat and stir in shredded chicken, combining everything evenly. Set aside.
3. Assemble enchiladas: On a clean surface, lay out the flour tortillas. Spoon about 3-4 tablespoons of the chicken and queso mixture about 1 inch from the bottom edge of each tortilla. Roll the tortilla tightly around the filling and place seam side down in the prepared baking dish. Repeat until all tortillas are filled and arranged snugly in the dish.
4. Add toppings: Spread the remaining 1 cup of queso blanco over the top of the rolled enchiladas, covering them evenly. Sprinkle shredded pepper jack cheese over the queso layer.
5. Bake enchiladas: Cover the baking dish and bake at 375℉ for 20 minutes until the cheese is melted and bubbly. Remove the cover and bake uncovered for an additional 5 minutes to lightly brown the cheese on top.
6. Rest and garnish: Let the enchiladas stand for 5 minutes after baking to allow the sauce to thicken slightly. Garnish with freshly chopped cilantro if desired. Serve warm and enjoy this creamy, cheesy chicken enchilada dish.

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Notes

• Deseeding the jalapeno reduces the heat, but leaving some seeds in will add more spice.
• Homemade queso blanco will provide fresh flavor, but store-bought works well for convenience.
• Use warmed tortillas to prevent cracking when rolling.
• Leftovers can be stored in the refrigerator for 3-4 days and reheated in the oven.
• For a gluten-free option, substitute flour tortillas with gluten-free tortillas.

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Nutrition

• Serving Size: 1 enchilada
• Calories: 420
• Sugar: 3g
• Sodium: 650mg
• Fat: 29g
• Saturated Fat: 16g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 26g
• Cholesterol: 110mg