This recipe was a bit disappointing. The ingredients all separate and it is gritty textured, not at all creamy. It wasn't like anything that I had ever had in a mexican restaurant.
I loved this cheese sauce. I added flour and milk to the butter to thicken it up and served it along side chicken enchiladas. Delicious!
Was a big hit at my party! However, I wished that the consistency was creamier. I'm not sure how I can get it to truly be like the consistency you would get at a Mexican restaurant. Any tips?