1 clove garlic, minced
1 sm. onion, chopped
1 c. chopped, peeled and drained canned tomatoes
1 tbsp. oil
2 tbsp. flour
2 c. bouillon consomme
1 (5 oz.) can diced green chilies
1 doz. corn tortillas
4 c. shredded Jack cheese
1 avocado, peeled and diced
1 c. chopped green onion
Dairy sour cream
Cooking oil

Cook garlic, onion in oil until tender but not browned. Stir in flour, then bouillon. cook until smooth and thickened. Stir constantly. Add chilies, tomatoes and simmer 5 to 10 minutes.

Fry tortillas in hot cooking oil - in and out one at a time into simmering sauce. Place a large spoonful of cheese on each. Top with a little of the sauce, roll and place in shallow baking dish seam down. Pour remaining sauce around enchiladas and bake at 350 degrees for 15 minutes or until cheese filling is beginning to melt. Garnish with diced avocados, green onion and a dab of sour cream. Makes 12 enchiladas.