this is a basic cheese sauce kicked up with green chiles - after making it per recipe first time, I have started subbing a drained can of Rotel with chiles - just adds a little color and another layer of flavor - good sauce recipe and can be altered by using different cheeses
Oh, and I used white cheddar cheese to make the enchilada toppings (fresh tomatoes/hot peppers) pop- looked like Christmas!
The sauce was really very bland. It needed a bit more salt and quite a fair amount of black pepper, cayenne pepper, and red pepper flakes to give it much-needed flavor. I would reduce the amount of roux (butter and flour) next time as it is very thick.