Step 1

In a saucepan over medium-low heat, Add the cheese, milk, and butter.

Step 2

Stir frequently, scraping the sides with a spatula until melted and smooth. It only takes a few minutes.

Step 3

Stir in the green chiles.

Step 4

Add more milk if you prefer, to make it thinner.

Step 5

Serve immediately with chips, tortillas, or poured over Nachos or Enchiladas. To keep warm, a mini crockpot is best. However, if it cools and hardens, simply reheat in the microwave in 30 second intervals and stir well.