Cheese Enchiladas

• 2 cloves garlic, minced
• 1 medium onion, minced
• 2 tablespoons vegetable oil
• 2 tablespoons flour
• 2 cups chicken broth
• 1 (4 ounce) canchopped mild green chilies
• 2 cups drained chopped canned tomatoes
• 12 corn tortillas
• 4 cups grated monterey jack cheese (1 pound)
• 1 avocado, sliced
• 1 cup chopped green onion
• 2 cups sour cream (16 ounces)

1. Saute onion and garlic in oil until soft.
2. Stir in flour and cook for 1 minute.
3. Add broth and cook until thickened.
4. Add chiles and tomatoes and simmer for 10 minutes.
5. Cool slightly.
6. Puree sauce in blender or food processor.
7. Dip each tortilla in sauce, place a large spoonful of cheese and a spoonful of sauce in each and roll up.
8. Place filled, rolled tortillas in a large, flat ungreased baking pan.
9. Pour remaining sauce over all and bake uncovered at 350 degrees for 15 minutes.
10. To serve, garnish with sliced avocado, sour cream and chopped green onion.

garlic, onion, vegetable oil, flour, chicken broth, green chilies, tomatoes, corn tortillas, grated monterey, avocado, green onion, sour cream

Taken from www.food.com/recipe/cheese-enchiladas-59216 (may not work)