SOUP:
In a 2-quart saucepan, place 3 tablespoons of butter and sliced onions. Cook over low to medium heat, stirring frequently until the onions are soft and clear but not brown.
Add chicken broth, chicken bouillon cubes, salt, and pepper. Stir until fully heated through. Add the prepared white sauce and Velveeta cheese.
The white sauce will be thick since it was removed from the heat. Simmer over medium-low heat until the cheese is melted and all ingredients are blended, stirring constantly.
Reduce the temperature to warm and let it cook for an additional 30 to 45 minutes.
Serve with a garnish of shredded cheddar cheese and a couple of slices of warm dark Russian bread.
TEX-MEX BEEF ENCHILADAS | RECIPE
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