Cheese Sauce
- ⅓ cup unsalted butter
- ⅓ cup all-purpose flour
- 3 cups whole milk
- 2 cups shredded Cheddar cheese
- 1 (4.5-ounce) can chopped green chiles
- ¾ teaspoon kosher salt
- In a heavy-bottomed saucepan, melt butter over medium-low heat. Whisk in flour until smooth; cook, whisking constantly, for 1 minute. Gradually whisk in milk; increase heat to medium, and cook, whisking constantly, until thickened, about 5 minutes. Remove from heat, and whisk in cheese, chiles, and salt.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/breakfast-enchiladas/
3.5.3251