Wash, quarter and seed the tomatoes. Finely dice the flesh. Peel and chop onions. Wash basil, shake dry and cut into strips.
Fry the onions in hot oil. Steam the tomatoes for about 5 minutes. Season with salt, pepper and a few drops of Tabasco. Stir in basil.
Spread the filling on the wraps, roll them up and put them in a casserole dish. Grate cheese and mix with sour cream. Season with salt and pepper. Spread over the wraps. Bake in a hot oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for about 20 minutes until golden brown.
Peel and chop the garlic. Halve the avocados and remove the stone. Remove the flesh from the skin with a spoon. Purée immediately with lemon juice and garlic. Season to taste with salt, pepper and Tabasco.
Serve the avocado cream with the enchiladas.