1 small onion, chopped 1 large can evaporated milk 1 can cream of mushroom soup 1 4 oz. Can chopped green chilies 1 8 oz. Pkg. Cream cheese, cut into pieces 1/2 C. grated Velveeta cheese
In microwave dish, cook chopped onion until soft but not brown. Add milk, soup, chilies, cream cheese and grated cheese. Cook on medium in microwave oven, stirring every 2 or 3 minutes with whisk until cheese melts.
Serve with chips, or use as a sauce for any Mexican dish.
For corn tortilla enchiladas: Place tortillas one at a time into hot oil until soft. Take out of oil, put on platter, place large tablespoon of sauce on each tortilla. Roll up and serve. For low-fat version: use low-fat cream cheese, no-fat soup, light Velveeta, and skim evaporated milk. This will be a thinner sauce.
Jenny McNeill, KOTV Reporter
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