Prepared by: Barb Dahl
1 envelope chicken fajita seasoning mix
1 lb boneless skinless chicken breasts, diced
2 Tablespoons vegetable oil
1/2 cup chopped onion
1/4 cup butter, cubed
1/3 cup all purpose flour
2 cans chicken broth
1/3 cup canned diced tomatoes with chillies
1 cup cubed process cheese (Velveeta)
1-1/2 cups (6 ounces) shredded Monteray Jack cheese, divided
1-1/2 cups half and half
1/2 cup shredded cheddar cheese
Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until juices run clear; set aside.
In a large saucepan, saute onion in butter until tender. Stir in the flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, process cheese and 1 cup monteray jack; cook and stir until cheese is melted. Stir in cream and reserved chicken heat through (do not boil). Garnish with guacamole, cheddar cheese and remaining Monteray Jack cheese; add tortilla chips.