Guacamole Enchiladas & Sauce

Photo: flickr user flickr4jazz

Ingredients

1 ripe avocado

1/8 cup chopped onion

Dash of garlic powder

2 cups grated Colby cheese

Salt

pepper

6 tortillas (corn)

1 cup chicken bouillon

1 sm. can tomato sauce

1/2 can whole tomatoes

2 teaspoons onion

Dash of salt

pepper

1 sm. can green chilies, chopped

Preparation

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.