Melt your butter, add your onions and garlic sautéing till the onion is translucent.
Then add your green chili, we added about a ¼ of a cup, but use as little or as much as you can handle.
Then pour in your evaporated milk. Stir until heated.
Then slowly add in your Velveeta cheese until it melts into a smooth creamy thick sauce (it may take more or less than 24oz to reach the consistency you want).
). It can be eaten immediately or cool and refrigerate overnight. When you are ready to serve the queso place on the stove on low or in a crock pot on low stirring often to reheat.