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    Home » Dinner

    Green Chile Queso Sauce

    Published: Jun 8, 2020 · Modified: Jun 18, 2022 by Shweta with 7 Comments · This post may contain affiliate links ·

    Homemade queso sauce that's easy to prepare using freshly shredded cheese and green chile enchilada sauce. Top it over enchiladas, nachos, or use it as your new favorite a dip!
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    Okay, let me just start off by saying this Green Chile Queso Sauce is one of my "indulge" recipes. Similar to my Creamy Garlic and Vegetable Pasta. Let me also share a secret...it is OKAY to indulge sometimes :).

    During this stay at home time, we didn't order in much just to take extra precautions. One thing Rajan was craving was Chuy's Boom Boom sauce. Now, I've never had their boom boom sauce (picky vegetarian that only eats certain cheeses with non-animal rennet). So I have no idea what it tastes like but I do believe this sauce is absolutely amazing. I'd like to thank Chuy's for inspiring this cheesy deliciousness that was created in my home :).

    Chips and green chile enchilada sauce

    Here's what I used in my Green Chile Queso Sauce:

    • Butter and Flour: To thicken the sauce. I use this to add creaminess to many of my sauces.
    • Vegetables and herbs: I finely chopped up onions, bell peppers, green onions, garlic, and cilantro in my handy dandy chopper like I did in the Vegetarian Mexican Casserole.
    • Seasoning: Taco seasoning (and salt if you prefer).
    • Dairy: Milk and cheese! I use Tillamook Cheese (not sponsored...I just love their cheese and have used it forever!). They use a vegetarian-friendly rennet. Really important to not use pre-shredded cheese here. I would cut this in cubes or freshly shred the cheese before adding to the sauce. This will avoid any stringy clumps in your queso. I am hoping to create a vegan version of this recipe really soon so keep an eye out for it!
    • Green Chili Enchilada Sauce: So, the Chuy's boom boom sauce says it uses green chiles, tomatillos, green onions & cilantro. But I really didn't have ALL those ingredients. What I DID have was some green chili enchilada sauce in my pantry and that's what did the trick!

    I loved eating this sauce topped over enchiladas and as a dip. You can use it with any of your favorite Mexican dishes!

    I hope you love this recipe as much as we did! Don't forget to share your feedback in the comments 🙂 .

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    5 from 3 votes

    Green Chile Queso Sauce

    Homemade queso sauce that's easy to prepare using freshly shredded cheese and green chile enchilada sauce. Top it over enchiladas, nachos, or use it as your new favorite a dip!
    Prep Time: 5 mins
    Cook Time: 10 mins
    Total Time: 12 mins
    Servings: 4 cups
    Author: Shweta

    Ingredients

    • 3 tablespoons butter
    • 3 tablespoons flour
    • ½ cup onions; finely chopped
    • ½ cup bell pepper; finely chopped
    • 2 cloves garlic; minced
    • 3 green onion stems; ~½ cup, finely chopped
    • ½ cup cilantro; finely chopped
    • 3 teaspoons taco seasoning
    • 2 cups milk; I used 1% milk
    • 2 cups freshly shredded cheddar cheese
    • 1 cup green chile enchilada sauce
    • salt to taste

    Instructions

    • In a medium skillet, melt the butter.
    • Add the onions and garlic and saute until onions become translucent. Add the bell peppers, green onions, and cilantro and saute for 1-2 minutes. Add the taco seasoning.
    • Add the flour and combine well with the vegetables. You will see the mixture getting clumpy. Cook until it turns slightly brown.
    • Slowly pour the milk ½ cup at a time while whisking to eliminate any lumps.
    • Turn your stove to low heat and add in the freshly shredded cheese. Let the sauce simmer on low heat to thicken.
    • Add the green chili enchilada sauce at the end and combine well.
    • Serve with chips or top it over your favorite Mexican dish!

    Notes

    • I used a chopper to finely cut the vegetables. You are welcome to leave them chunkier, this will result in a chunky queso.
    • Freshly shredded cheese, cheese slices, or cubed cheese is highly recommended for this recipe. Pre-shredded cheese will result in stringy clumps and a different texture.
    • The green chili enchilada sauce is what really makes this recipe! You are more than welcome to omit this for a regular queso as well.
    • If you make the queso in advance, it may thicken slightly by serving time. Just warm it up on the stove and add milk 1 tablespoon at a time until you reach your desired consistency. 

    Nutrition Info

    Calories: 454kcal | Carbohydrates: 22g | Protein: 20g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 1241mg | Potassium: 346mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1728IU | Vitamin C: 20mg | Calcium: 585mg | Iron: 1mg
    Tried this recipe? Let me know!Tag @sharethespice or tag #sharethespicerecipes!

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      Recipe Rating




    1. Kimi San Bhopal

      June 08, 2020 at 10:05 am

      must try this

      Reply
      • Shweta

        June 11, 2020 at 11:15 am

        Let me know what you think!

        Reply
    2. RDM

      June 09, 2020 at 7:13 am

      5 stars
      Wow, so good, thanks for sharing!

      Reply
      • Shweta

        June 11, 2020 at 11:15 am

        Glad you loved it 🙂

        Reply
    3. JG

      June 09, 2020 at 11:05 am

      5 stars
      I always love her recipe

      Reply
      • Shweta

        June 11, 2020 at 11:14 am

        Thank you so much!

        Reply
    4. KP

      July 10, 2020 at 9:33 pm

      5 stars
      This was absolutely delicious! We used this for enchilada's and used the leftovers for tacos. Definitely a must try 🙂

      Reply

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    Hey y’all, I'm Shweta!

    I’m the blogger, recipe developer, and photographer behind this blog. Share the Spice is a blog about vegetarian and vegan recipes that focus on healthy, flavorful meals. My goal is to show you how to make nourishing meals that are easy and full of flavor.

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