Summer Squash Enchiladas

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3/4 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon cooking oil
• 3 cups chopped summer squash or 3 cups zucchini
• 1 (4 ounce) can diced green chili peppers, drained
• 2 teaspoons chili powder
• 1/4 teaspoon ground black pepper
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup milk
• 1 1/4 cups shredded monterey jack pepper cheese
• 1 1/2 cups chopped tomatoes

Recipe

• 1 preheat oven to 400.
• 2 in a large skillet, cook onion and garlic in hot oil just until tender. stir in squash; cook for 3 to 5 minutes more or just until tender, stirring occasionally.
• 3 stir in half of the green chile peppers, 1 teaspoons of the chili powder and 1/4 teaspoons black pepper. cook and stir for 1 minute more. set aside.
• 4 for sauce; in a saucepan, melt butter over medium heat. stir in flour, salt, 1/8 teaspoons black pepper, and remaining chili powder. cook and stir for 1 minute.
• 5 stir in milk. cook and stir until bubbly. remove from heat. stir in 1 cup of the cheese until melted. stir in the remaining chile peppers. stir 1/2 cup of the sauce into squash mixture.
• 6 spoon 1/3 cup squash mixture down the center of each tortilla; roll up. place tortillas in a lightly greased 2-quart rectangular baking dish. top with remaining sauce. cover and bake about 25 minutes or until heated through. top with tomato and remaining cheese.