Buenos días!
     This past week end we hand a family party which ,this year was to take the place of a beach outing we call "the Burrito Bake". The core meal was ,,,,,,,you guessed it Burritos. The fixing for these burritos were: Mexican beans, Chile Verde, grated cheddar cheese , and MENGUCHE.   Now depending where you're from Menguiche can mean many things , but this is our families recipe and Im sure you'll like it..:
     Menguiche
       3 qt pan on stove
       2-3 cups gated monterrey Jack
       4 Ortega or canned whole anaheim diced or cut in long strips/julienne
       1diced medium onion
       ****very important***** must then salt to taste

     Saute onions and chiles til translucent, add sour cream till piping hot stirring constantly. Add cheese handful at a time stirring in to blend. If you add the cheese all at once you'll get a goopy moco ball of cheese.
     This can be made days before and used on eggs , as a chip dip, over enchiladas,or as a potato chip or pita chip dip. WE are going to use this on CHILAQUILES"
     AFTER frying your chips and salting them saute in onions and diced green chiles. For four people you want 12-20 tortillas of fried chips. In a pyrex mixing bowl put 1 1/2 cup of the MENGUICHE sauce and 1 1/2 cups of chicken broth warm them in the microwave. Stir and pour over chips in pan on stove . Cover and simmer for 5 min . Serve with dollops of straight Menguiche for presentation and sprinkle with cilantro