Ingredients
1 envelope chicken fajita seasoning mix4 boneless skinless chicken breast halves2 tablespoons canola oil1/2 cup chopped onion1/4 cup butter, cubed1/3 cup all-purpose flour2 cans (14-1/2 ounces each) chicken broth1/3 cup canned diced tomatoes with chiles1 cup cubed Velveeta1-1/2 cups shredded Monterey Jack cheese, divided1-1/2 cups half-and-half cream1/2 cup shredded cheddar cheeseGuacamole and tortilla chips
Preparation
Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until no longer pink; remove from skillet and cool slightly. Using 2 forks, shred chicken; set aside.
In a large saucepan, saute onion in butter until tender. Stir in 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, Velveeta and 1 cup Monterey Jack; cook and stir until cheese is melted.
Stir in cream and reserved chicken; heat through (do not boil). Sprinkle with cheddar and remaining Monterey Jack cheese; top with guacamole and chips.
