White Cheese Sauce

White Cheese Sauce

112 Reviews 8 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Wilemon
Recipe by  Wilemon

“This is an awesome Monterey Jack sauce that goes great over chicken enchiladas, or used as a dip for chips or Mexican-style appetizers.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 3 cups

ADVERTISEMENT

Directions

  1. Melt butter in a saucepan over medium heat. Reduce heat to medium-low, and stir in shredded cheese until melted. Mix in sour cream and green chilies, and cook, stirring occasionally just until heated through. Do not allow to boil.

Share It

Reviews (112)

Rate This Recipe
Wilemon
126

Wilemon

UPDATE 11/2/2010 I am the submitter of this recipe. Since many cooks are having problems with the consistency of this recipe, I am thinking the best way to cook this is with a double boiler. If you do not have a double boiler set a glass bowl on top of a pan of water and bring to a boil; do not let the water touch the bottom of the bowl and above all be patient. The last time I made this for Chicken Enchiladas it was a bit too 'buttery' when I took them out of the oven. So, you might want to cut the butter in half. 12/27/2005 I am adding this addition to my comments above on this recipe to make directions a bit more clear---DO NOT BOIL--DO NOT SIMMER---HEAT VERY GENTLY, STIRRING CONSTANTLY OR WILL NOT BE THE PROPER CONSISTENCY INTENDED--if used as a sauce going into the oven, the bubbling from the oven heat will not cause consistency problems many have had--

ADAM_O
120

ADAM_O

This is the exact same cheese dip the mexican rest. serves. I think the other reviews that were failures used the wrong type of cheese, all monterey jack is NOT the same. In fact the cheaper processed cheese food version of monterey jack works better than the good stuff. Certainly do not overcook. You will make the milk fats seperate and clump... When i add the sour cream i just beat it in and didnt return it to the heat after that.. Then it is perfectly creamy

GRANDMAHELEN1
67

GRANDMAHELEN1

This cheese sauce is EXCELLENT!!!!! I do agree, cut the butter in half, but so simple and extremely tasty! I don't know where the last two reviewers went wrong; I think probably cooked it too much. Actually, you don't really 'cook' this; you just melt it together, stirring constantly over very low heat. Once it is mostly melted, I take it off the heat and cover with a lid to finish melting. I have made this and kept it warm with a chaffing dish. Keeping very low heat is a must or you will ruin a great thing!

More Reviews

Similar Recipes

Nacho Cheese Sauce
(400)

Nacho Cheese Sauce

Four Cheese Sauce
(92)

Four Cheese Sauce

Scallops with White Wine Sauce I
(92)

Scallops with White Wine Sauce I

Mexican White Cheese Dip/Sauce
(73)

Mexican White Cheese Dip/Sauce

Glen's Cheese Sauce
(69)

Glen's Cheese Sauce

Cheese Sauce
(69)

Cheese Sauce

Nutrition

Amount Per Serving (20 total)

  • Calories
  • 172 cal
  • 9%
  • Fat
  • 16.8 g
  • 26%
  • Carbs
  • 1.2 g
  • < 1%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Four Cheese Sauce

>

next recipe:

Cheese Sauce