1 ripe avocado
1/8 c. chopped onion
Dash of garlic powder
2 c. grated Colby cheese
Salt & pepper
6 tortillas (corn)

SAUCE:

1 c. chicken bouillon
1 sm. can tomato sauce
1/2 can whole tomatoes
2 tsp. onion
Dash of salt & pepper
1 sm. can green chilies, chopped

Mash avocado with fork until smooth. Salt and pepper to desired taste. Add onion and garlic powder. Dip flat corn tortillas in hot grease for 3 seconds or until limber. Place guacamole in center of tortilla and roll. Place in small casserole dish - put 1/2 of cheese on top. After sauce is added place rest of cheese on top. Bake at 400 degrees for 10 minutes.

SAUCE: Cut whole tomatoes up. Mix with bouillon, tomato sauce, onion and chopped chilies. Bring to a boil. Thicken with cornstarch until consistency is thick. Serve over enchiladas, also good over rice. Serves 2 to 3.