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READY IN 30 mins

White Cheese Sauce

Read Reviews (111)

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

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Original recipe makes 3 cups Change Servings

1 cup butter
3 cups shredded Monterey Jack cheese

1 cup sour cream
2 (4 ounce) cans diced green chilies, drained

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Directions

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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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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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--

—Wilemon

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Most Helpful Critical Review

Jan 27, 2007

This was very rich and would be good as a sauce for cheese or chicken enchiladas. Not recommended as a dip. If I make this again, I will definitely use less butter. 1/2-3/4 cup should be sufficient.

—tshinn

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123 Ratings

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Feb 26, 2006

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

—ADAM_O

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Dec 28, 2003

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!

—GRANDMAHELEN1

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May 13, 2008

The way I made this sauce was great over nachos. I first made the recipe as written. I didn't like the chilis at all. Plus I felt like all that butter was not necessary. So the second time I cut it to 1/4 cup of butter, 3 cups of cheese and 3/4 cup of sour cream. It was GREAT! I added a tad bit of milk to give it a consistancy that we wanted. The key is to put the butter on LOW, let it melt, add the cheese, on LOW and let it melt. Then, on LOW, begin stirring the butter and melted cheese until it is mixed. This will occur, you just have to have some patience. If you don't you will get a clumpy mess. But that clumpy mess will smooth over time on LOW. Did I mention you should do it on LOW?? ;-)

—LEXI70

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Oct 25, 2006

Well...it's hard for me to fairly rate this recipe. i had been looking forward to having a white cheese dip (similar to those in mexican restaurants). so this morning when i found the recipe, i bought all the ingredients. since it was just me and my fiance, we cut the recipe down by half. He first melted the butter (but only used 1/2 stick, claiming it looked too 'fattening'). he then added in an 8 oz block of the cheese (cubed). now...perhaps i should have read the entire recipe for him, especially the last line stating "DO NOT ALLOW TO BOIL." I could not agree more. what should have been a delicious, sauce-like dip became a stretchy lump of cheese in the bottom of the bowl topped by a layer of melted butter. so please, take heed and DO NOT ALLOW TO BOIL! you might as well stick to cutting up cheese and placing it on a tortilla chip if you do. it would probably be a tasty dip, but do to error of the cook, it turned out as string cheese in a butter sauce.

—Jillian N.

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Mar 09, 2007

Here in Charleston, On the Border, is simply the best Mexican restaurant. They make a Chicken Burrito with a sour cream sauce that I have tried to duplicate for years....no longer, I found it here! What a great sauce. Put this over chicken burrito made with the Salsa Chicken Burrito Filling and you have a winner!

—Mary Charleston

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Oct 09, 2003

My husband loves Mexican food and one of his favorites is the white sauce. Very good. I tried this and had the same problem as another reviewer...too buttery. So, I tried a second time....and it was better. It still didn't taste like that authentic sauce they serve at restaurants, but it will work as a substitute. Thanks for posting.

—Momof2

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Nutrition

Calories
172 kcal
9%

Carbohydrates
1.2 g
< 1%

Cholesterol
45 mg
15%

Fat
16.8 g
26%

Fiber
0.1 g
< 1%

Protein
4.7 g
9%

Sodium
294 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

White Cheese Sauce

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 172
Calories from Fat: 151

% Daily Value *
Total Fat 16.8g 26 %
Saturated Fat 10.6g 53 %
Cholesterol 45mg 15 %
Sodium 294mg 12 %
Potassium 54mg 2 %
Total Carbohydrates 1.2g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 4.7g 9 %
Sugars 0.5g
Vitamin A 11 %
Vitamin C 13 %
Calcium 18 %
Iron 2 %
Thiamin < 1 %
Niacin 8 %
Vitamin B6 2 %
Magnesium 3 %
Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.