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    You are in: Home / Recipes / Summer Squash Enchiladas Recipe
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    Summer Squash Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    carolinafan's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400.
    2. 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. 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. 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. 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. 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.

    Ratings & Reviews:

    • on May 30, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Summer Squash Enchiladas

    Serving Size: 1 (324 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 321.9
     
    Calories from Fat 204
    63%
    Total Fat 22.7 g
    34%
    Saturated Fat 12.3 g
    61%
    Cholesterol 55.2 mg
    18%
    Sodium 426.9 mg
    17%
    Total Carbohydrate 18.5 g
    6%
    Dietary Fiber 3.2 g
    12%
    Sugars 6.6 g
    26%
    Protein 13.8 g
    27%

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