Chili Con Queso Dip or Enchilada Sauce
Indulge in the creamy, spicy goodness of this versatile Chili Con Queso Dip or Enchilada Sauce, a delightful fusion of bold Tex-Mex flavors that will elevate any gathering or meal. Made with a luscious blend of sharp cheddar and Monterey Jack cheeses, this recipe is brought to life with the subtle heat of diced green chilies and a medley of aromatic spices like smoked paprika, cumin, and a hint of cayenne. Its velvety texture is perfect for scooping up with crispy tortilla chips or drizzling over enchiladas, tacos, nachos, or burritos. Ready in just 25 minutes, this quick, crowd-pleasing dip doubles as a rich, flavorful sauce that adds gourmet flair to your favorite Mexican-inspired dishes. Ideal for parties, game days, or weeknight dinners, this recipe ensures every bite is irresistibly satisfying!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 4-ounce can canned diced green chilies
- 0.5 teaspoons garlic powder
- 1 teaspoons ground cumin
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons cayenne pepper (optional, for extra heat)
Instructions
Heat a medium saucepan over medium heat. Melt the unsalted butter until it begins to foam slightly.
Whisk in the all-purpose flour and cook for 1–2 minutes, stirring constantly, to create a roux. This helps remove the raw flour taste.
Gradually pour in the whole milk, whisking continuously to prevent lumps. Cook for 3–4 minutes until the mixture thickens slightly and is smooth.
Reduce heat to low, and slowly add the shredded sharp cheddar cheese and Monterey Jack cheese, one handful at a time. Stir after each addition until fully melted and incorporated.
Stir in the diced green chilies, garlic powder, ground cumin, smoked paprika, salt, and cayenne pepper (if using). Mix until all the spices are well blended into the sauce.
Allow the chili con queso to simmer for 2–3 minutes, stirring often to prevent sticking. Adjust seasoning to taste if needed.
Serve hot as a dip with tortilla chips or as a sauce over enchiladas, nachos, tacos, or burritos. To keep warm for a party, transfer to a slow cooker on the warm setting.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 3804 mg | 165% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.0 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2454 mg | 189% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 539 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
