1 lg. onion, chopped
1 clove garlic, minced
4 tbsp. butter
1 lb. or 13 oz. can tomatoes
1 (4 oz.) can chopped green chilies
2 tbsp. flour
1 c. evaporated milk
1/2 lb. sharp Cheddar cheese, diced
Salt, to taste
Tabasco, to taste

Cook onion and garlic in 2 tablespoons butter until soft. Add tomatoes, simmer until thick. Add chilies. Make a sauce with remainder of butter, flour and milk. Cook until smooth and thick. Add tomato mixture and season to taste with salt and Tabasco. Add cheese and stir until melted. Serve warm with tortilla chips.