Queso Blanco Mexican Casserole
Feed your obsession for Mexican with this Queso Blanco Mexican Casserole recipe. It's very similar to the chicken enchilada recipes you know and love, but it's made with a blend of white cheeses for a new type of flavor. With Monterey Jack, white American, cottage, and cream cheeses, this layered dish is super creamy and decadent. Along with tortillas, beans, and peppers, this casserole is hearty enough to fill you up, even after just one piece. But, it's so good that you'll want to go back for seconds. If you're a fan of zesty south-of-the-border flavors, you'll love this.
Notes
Layer ingredients in prepared baking pan as follows:
1/3 of the white sauce
2 torn tortillas
1 cup chopped chicken
1/2 of the drained beans
1/2 of the cottage cheese mixture
1/3 of the white sauce
2 torn tortillas
1 cup chopped chicken
1/2 of the drained beans
1/2 of the cottage cheese mixture
2 torn tortillas
1/3 of the white sauce
Cooking Vessel Size9 x 13 inch baking dish
Ingredients
- Non-stick cooking spray
- 4 tablespoons butter
- 1 small onion, peeled and finely diced
- 4 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 cup sour cream, divided
- 1/2 cup whole milk
- 1 cup Monterey Jack cheese, shredded
- 1 (4-ounce) can of diced green chilies
- 1 (3-ounce) package cream cheese, softened to room temperature
- 1 cup cottage cheese
- 1 large jalapeno, seeds from half removed (use seeds from the other half), finely diced
- 1 egg, beaten
- 2 tablespoons fresh chopped cilantro
- 1 cup fresh cilantro leaves, picked from their stems
- 1 (15-ounce) can white beans, rinsed and drained
- 2 cups shredded or chopped cooked chicken (such as meat from a rotisserie chicken)
- 6 (6-inch) flour tortillas, cut or torn into 6 pieces each
- 9 slices white American cheese
Instructions
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Preheat oven to 350 degrees F. Spray a 9 x 13 inch baking dish with non-stick cooking spray and set aside.
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Melt butter in a saucepan over medium heat. Add diced onions and saute until onions are translucent.
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Add flour to butter and onions and mix thoroughly while continuing to cook over medium heat. Add chicken broth all at once and whisk until no lumps remain and mixture thickens.
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Add 3/4 cup sour cream, all the milk, and all the Monterey Jack cheese; stir until cheese is melted. Add diced green chilies, stir to combine and remove from heat. Set aside.
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In a small mixing bowl, add cream cheese, cottage cheese, egg, diced jalapeno and seeds, and chopped cilantro. Mix until well combined and set aside.
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Layer ingredients in prepared baking pan according to assembly directions*, spreading evenly over pan.
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Place baking pan on a large cookie sheet (to prevent spills) and bake in preheated oven for 30 minutes.
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Remove from oven, remove foil, and add sliced white American cheese over top, breaking pieces of cheese to fit in pan.
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Place back in the oven and cook 15 minutes more, uncovered, until cheese is melted and lightly browned around edges and casserole is bubbly.
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Remove from oven and allow to cool 5 minutes before serving. Garnish with fresh cilantro leaves and serve additional 1/4 cup sour cream on the side.
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