I made this recipe up yesterday, while making a throw together, small batch of enchiladas. It’s a basic bechamel cheese sauce with the volume turned up. Use it for filling and or topping enchiladas or as a nacho dip.
(Always use your own judgement and taste, recipe tweaking is perfectly accepted and encouraged here.)
1/2 cup butter or margarine
1/2 cup all purpose flour
1/2 cup enchilada sauce
1 1/2 cups whole milk
1 cup sharp cheddar cheese
Melt butter add flour, cooking for about a minute, add the sauce before the milk, then the cheese. Reduce by about a third on medium low heat. Be cautious with the cheese, adding too much can make the sauce separate and become oily. If you want an extra cheesy sauce add American Cheese or other less oily cheese along with the cheddar.