White Cheese Sauce

This was very thick, but I added a bit of water and more butter to create a thinner sauce. I also used green enchilada sauce instead of the canned green chilies. In the end, it was absolutely a perfect thin consistency I was looking for.

For those who say it’s thick, if you use store bought already grated cheese you will have to add cream. This cheese has powder on the cheese to keep ot from sticking together. If you do this recipe wirh a fresh grates brick it’s really good. Either way just remember if it is thickening add a liquid such as cream or butter and whisk well I will eventually be a smooth cheese suace

This was sooo good and ingredients that were already in my kitchen. Simple and yet very satisfying! A definite keep sake. Thank you!

I love this recipe I did use less butter and added 1/2 a block of cream cheese and a little less Monterey it made it creamy and perfect for chicken enchilada topper

Perfect! I’m not sure why others had difficulties. I grated the cheese instead of buying it already grated. A lot of times, this makes a BIG difference. I have completely stopped buying it already grated because it changes the consistency. I also used a stainless steel ball whisk to combine the butter and cheese. I whisked until I was happy with the consistency then added the green chilies. This saved me. I made a one pot meal recipe that turned out extremely plain so thanks for this!

This is my go-to white cheese sauce. Yes I agree with other reviewers that less butter is needed. I also have made it with a combination of Monterey jack and queso quesadilla cheeses and it turned out great. The secret is to keep the temperature just high enough to melt the cheese and not so high that everything starts to separate. Also it is essential to use good quality cheese. Fat free products don’t work.

Do not become discouraged if your cheese is becoming a stringy/lumpy mess in the butter – like others are saying, I think it’s because we’re using real cheese (me too, shredded) At any point, add a couple of tablespoons of flour and WHISK — then add your sour cream and WHISK well – to make up for the flour, add gradually a 1/4 c to 2 cups of milk to thin. On low heat it took about 30 minutes (start to finish) with frequent whisking for the cheese to melt smooth. Added a tsp or so of cayenne, a tsp of onion powder, & tsp or so salt. This is an awesome recipe, thank you Wilemon!

I have not made it yet, but it looks like it will be good.

I like the look and feel of this recipe. It reminds me of a cream salsa that a friend of mine use to make to go with carne asada. A few, minor, modifications and it will be right on the money, but I’ll keep those to myself. Thanks for the recipe.

The perfect addition to our enchiladas!

My friend and I made this to pour over chicken enchiladas. We followed the recipe exactly but the cheese congealed into a lump and the melted butter just sat on top. We managed to fix it by gradually pouring the butter out into a measuring cup and the cheese eventually melted properly, after which, we added the chilies. In the end we had poured out 3/4 cup of butter. Next time we’ll be added butter by tablespoons.

I had to modify this recipe for calorie sake. I started out with a roux: 3 tablespoons of flour and 3 tablespoons of butter. I then added one and a half cups of chicken broth; 2 cups of shredded Monterey Jack cheese; 1 cup of sour cream and one can of green chilies.

Awesome

I didn’t scroll all the way down and realize this was supposed to be a dip. LOL! I used the entire cup of butter and used it as a pasta sauce. It is, so far, the best white cheese recipe I have found. I looked it up again tonight because I was craving pasta again and needed to confirm the ingredients.

I used this recipe with the one from this site called “Easy White Chicken Enchiladas” and it was DA BOMB! It was a lot easier to make than I thought it would be, and I’m so glad I tried it. As long as you remember that you’re pretty much just gently warming up/melting the stuff it will be fine. I’m a bad one for tweaking recipes and rating them based on my changes (same thing I roll my eyes at other reviewers for doing, lol) but I actually followed this one exactly, other than reducing the butter amount to 3/4 c.) and it made enough sauce for a dozen enchiladas. My pretty picky kids were begging to lick out the (still hot!) pot, lol!

I had high hopes for this sauce based on reviews. I made it exactly as written and was disappointed that I wasted the money on ingredients. There was too much butter, so much so that I couldn’t completely incorporate it and it just sat on top like an oil slick.

Very Good! I cooked this on low from start to finish and had no problems with graininess. I hate to change recipes from the get go but ended up using Greek Yogurt in place of Sour Cream and Jalapeno Peppers (that’s what I had on hand). I don’t even care for spicy hot dishes and enjoyed this! Hubby licked the bowl clean. Will make again.

EXCELLENT dip. We are a cheese dip fanatic house and I was looking for something different. This was it!!! You must however cook on LOW…LOW…LOW. I have done this before and had a whole clump of cheese stuff. I used 2/3 cup of country crock butter and 1 block of Monterrey jack and colby cheese that I shredded by hand (which I think helps in the melting process better than pkg already shredded). It did change the cheese color to a yellow instead of white. I used 2/3 cup of sour cream. I also used 1/2 cup of Salsa instead of chilies and 1 tablespoon of Fiesta Party Dip for some kick. Family loved it as a dip. Thanks for the great new staple in our house!!

I loved it. Nice and creamy, an excellent addition to our enchilada nights.

Really enjoyed the recipe but I am looking for a Monterey Jack Cream Sauce for Mahi Mahi with crawfish and shrimp. If any one knows of an recipe for this kind of thing let me know.

Good. I made a few adjustments. I used mexican blend cheese instead of just monterey jack. I cut the butter in half, used non-fat sour cream, and canned tomatoes/green chiles, as well as adding onion powder and paprika.