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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
