2 cloves garlic, minced
1 med. onion, minced
2 tbsp. vegetable oil
2 tbsp. flour
2 c. chicken broth
1 (4 oz.) can chopped, mild green chilies
2 c. drained, chopped canned tomatoes
12 corn tortillas
4 c. grated Monterey Jack cheese (1 lb.)

GARNISHES:

1 avocado, sliced
1 c. chopped green onion
2 c. sour cream (16 oz.)

Saute onion and garlic in oil until soft. Stir in flour and cook for 1 minute. Add broth and cook until thickened. Add chilies and tomatoes and simmer for 10 minutes. Cool slightly.

Puree sauce in blender or food processor. Dip each tortilla in sauce, place a large spoonful of cheese and a spoonful of sauce in each and roll up. Place filled, rolled tortillas in a large, flat ungreased baking pan. Pour remaining sauce over all and bake uncovered at 350 degrees for 15 minutes.

To serve: Garnish with sliced avocado, sour cream and chopped green avocado.