Taos Eggs - cooking recipe

Ingredients

1 garlic clove, minced
1/2 onion, chopped
1/4 cup butter
1/4 cup flour
2 cups milk, heated
1 (7 ounce) can chopped green chilies (mild, medium, or hot ( I prefer a mix of medium or hot)
1/2 teaspoon salt
1/4 teaspoon black pepper
10 eggs
2 avocados or 7 ounces guacamole
8 flour tortillas
3 3 cups monterey jack cheese or 3 cups Mexican blend cheese
1 cup sour cream
2 2 pico de gallo or 2 salsa

Preparation

Preheat oven to 350 degrees.
In a large skillet, saute garlic, onion, and butter over high heat.
Then slowly blend in flour until smooth; then slowly add heated milk, whisking constantly until thick.
Add green chiles, salt, and pepper. Remove from heat and set sauce aside.
In a small bowl, mash avocados.
In a large skillet, scramble eggs until just set.
Onto each tortilla spoon 2 tbls. sauce, 1/8 of the eggs, and 1/8 of avocado.
Roll up and place seam side down in 13 x 9 baking dish.
Spoon remaining sauce over tortillas.
Sprinkle with cheese.
Bake 15-20 minutes.
Top with sour cream and chopped tomato.