1 (10 ounce) can green chile enchilada sauce
3 cups (12 ounces) shredded Muenster cheese
1/4 teaspoon chili powder
1 teaspoon cornstarch
1 tablespoon cold water

Heat enchilada sauce. Add cheese a little at a time until it melts, stir in chili powder. Combine cornstarch and water, then add to sauce. Cook and stir until thickened and bubbly. Pour into fondue pot.

Serve with French bread cubes, ham and shrimp for dipping or taco chips for appetizer dipping.