3/4 cup green chile sauce
3/4 cup chicken stock
6 ounces mild Cheddar or a combination of
    Cheddar and Monterey jack, grated

In a heavy saucepan, bring the chile sauce and stock to a boil. Sprinkle in the cheese. Stir quickly, cover the pan, and remove it from the heat. Let the mixture stand for 5 minutes. Uncover; stir again if needed to help the cheese melt evenly, and add salt to taste.

Keep heated over a warming tray or in a chafing dish.

Serve with tortilla chips.