1/4 cup butter
1/2 cup flour
2 cups milk
1 cup chicken broth
1 (10 oz.) can red enchilada sauce
8 oz. velveeta cheese, cubed
2 chicken breasts, cooked and cubed (I used rotisserie chicken)
Melt butter in stock pot. Add flour, stirring constantly. Add milk, broth and enchilada sauce. Cook over medium heat. Stir to remove any lumps. When mixture comes to a boil, add cheese. Stir until cheese is melted. Add chicken. Serve with tortilla chips, salsa, tomatoes, onions, avocado, etc. as toppings.