Warm tortillas in olive oil until soft. Set aside. Saute onion and fresh chilies (if using fresh) until soft, about 6 minutes. Add flour and cook 1 minute. Add milk and cream and stir until thickened. If you are using canned chillies, add now. Season with salt and pepper to taste. Scramlbe eggs lightly adding a small amount of milk to keep tender. Do not overcook as they wil cook more when you reheat the dish. Spread the tortillas with the avocado. Add tomatoes and eggs and roll up. Place seam side down in a baking dish and cover with the sauce. Cover with parchment paper, then aluminum foil. Bake at 325° until hot and bubbly, about 25 minutes. Sprinkle with cheese and back another 10 minutes.
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