Ingredients

• 3 tablespoons vegetable oil
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk, divided
• 3 cups shredded Cheddar cheese
• 1 (8 ounce) package cream cheese, softened
• 3 tablespoons sour cream
• 1 (10 ounce) can diced tomatoes with green chiles (such as Rotel®), drained slightly
• 2 teaspoons chili powder
• 1 teaspoon ground cumin, or more to taste
• 1 teaspoon paprika, or more to taste
• 1 teaspoon salt, or more to taste
• ground black pepper to taste

Instructions

1. Heat oil in a saucepan over medium-high heat. Whisk in flour to form a thick paste. Whisk in 3/4 cup milk; cook and stir until thickened, 3 to 4 minutes.
2. Stir Cheddar cheese, cream cheese, and sour cream into milk mixture until smooth, about 1 minute. Add remaining milk, diced tomatoes, chili powder, cumin, and paprika; cook and stir until thickened to sauce consistency, about 5 minutes more. Season with salt and pepper.