1 (2 lb.) box Velveeta cheese
7 sm. can evaporated milk
1 (No. 300) can tomatoes
1 lg. can green chilies
1 onion, finely chopped
1/2 tsp. salt
Dash of garlic

Melt cheese and milk in double boiler. Run tomatoes through sieve, draining all juice and using pulp only. Drain juice from green chilies thoroughly and chop. Mince or grate onion. Add each to milk and cheese mixture as well as salt and garlic. Stir well. Remove from heat. May be served hot or cold with tostados, fritos or any desired cracker.