Guacamole Enchiladas & Sauce
By: Anonymous
Published: Monday, November 30, 2009 - 12:24pm

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

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.