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White Cheese Sauce

White Cheese Sauce

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


  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.
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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--


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


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!