White Queso Enchiladas

5 from 1 vote

These White Queso Enchiladas are made with shredded chicken, queso blanco, heavy cream, jalapenos, and just a few other ingredients. They have a mild flavor that's super cheesy and creamy with just a hint of heat from the jalapeno and salsa verde.

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: Mexican

Keyword: chicken enchiladas, easy enchiladas, white queso chicken enchiladas

Servings: servings

Calories: 602kcal

Author: Jill

Ingredients

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
6-8 8” Flour Tortillas
1 Cup Pepper Jack Shredded
Fresh Cilantro Chopped (optional)

Instructions

Preheat the oven to 375℉ and prepare a baking dish or casserole dish with nonstick cooking spray.
In a large skillet, add the olive oil and heat over medium. To the pan, add the jalapeno, red onion and garlic. Saute for 5 minutes stirring constantly. Add in the heavy cream, 1 cup of queso, salsa verde and lime juice. Stir and heat over medium until simmering, stirring frequently. Remove from the heat and stir in the shredded chicken. Set aside.
On a clean surface, lay out the flour tortillas, add 3-4 Tbsp of the chicken mixture 1” from the bottom of the tortilla and roll, place the rolled tortilla into the baking dish seam side down. Repeat with the remaining tortillas.
Once all the tortillas are in the pan, spread the remaining 1 cup of queso over the top of the chicken tortillas and sprinkle with the 1 cup of shredded pepper jack cheese.
Cover and bake at 375℉ for 20 minutes until the cheese has melted. Bake for another 5 minutes uncovered. Let stand for 5 minutes before serving.
Garnish with fresh cilantro and serve. Enjoy!

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