Prep 30 mins
Cook 25 mins
I love summer squash and this is a different way to prepare them. You may a combination of summer squash and zucchini if you like.
- 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) candiced 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
- Preheat oven to 400.
- 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.
- 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.
- 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.
- 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.
- 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.
Great stuff! Made exactly as listed and the enchiladas were awesome. I used corn tortillas so had a little trouble rolling them up without cracking, but in the end it worked out fine and was delicious!