Guacamole Enchiladas & Sauce

• 1 avocado ripe
• 1/8 cup chopped onion
• 1 dash garlic powder
• 2 cups colby cheese grated
• salt
• pepper
• 6 tortillas corn
• 1 cup chicken bouillon
• 1 can tomato sauce
• 1/2 can tomatoes whole
• 2 teaspoons onion
• 1 dash salt
• pepper
• 1 can green chilies chopped

1. 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.
2. 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.

avocado, onion, garlic powder, colby cheese, salt, pepper, corn, chicken bouillon, tomato sauce, tomatoes, onion, salt, pepper, green chilies

Taken from www.yummly.com/recipe/Guacamole-Enchiladas-_-Sauce-1659170 (may not work)