Green Chile Enchiladas

• 1 clove garlic, minced
• 1 (4 oz.) can diced green chilies
• 1 small onion, chopped
• 1 c. tomato, peeled and chopped
• 1 Tbsp. oil
• 12 corn tortillas
• 1 c. Jack cheese, grated
• 2 c. chicken broth
• 1 avocado, peeled and diced
• 1 c. green onion, chopped
• sour cream

1. Cook garlic and onion in oil until tender, but do not brown. Stir in flour and broth until smooth.
2. Add chilies and tomatoes; simmer 5 to 10 minutes.
3. Dip tortillas, one at a time, into simmering sauce.
4. Remove when soft and place a large spoonful of cheese on each.
5. Top with a little sauce and roll.
6. Place in a shallow 9 x 13-inch baking dish, seam side down.
7. Pour remaining sauce over and around . Bake at 350u0b0 for 15 minutes or until cheese melts.
8. Garnish with avocado, green onion and sour cream.

clove garlic, green chilies, onion, tomato, oil, corn tortillas, jack cheese, chicken broth, avocado, green onion, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=438900 (may not work)