Cheese Enchiladas

2 cloves minced garlic

1 medium onion, minced

2 tbl vegetable oil

2 tbl flour

2 cups chicken broth

1 (4oz) can mild chiles (chopped)

2 cups drained, chopped canned tomatoes

12 corn tortillas

4 cups grated Monterey Jack cheese

Saute onion and garlic in oil until soft. Stir in flour and cook 1 minute. Add broth and cook until thickened. Add chiles and tomatoes and simmer for 10 minutes. Cool slightly. Puree sauce in blender or food processor. Dip each tortilla in sauce. Place a large spoonful of cheese and a spoonful of sauce in each and roll up. Place filled, rolled tortillas in a large flat ungreased baking pan. Pour remaining sauce over all and bake uncovered at 350 for 15 minutes.

To serve, garnish with sliced avocado, sour cream and chopped green onion.

Serves 6